Hybiscus Flower Gelatine with Lychee Mousse
From tippystclair 15 years agoIngredients
- *gelatine shopping list
- 1 oz dried hybiscus petals shopping list
- 2 leaves or 1/2 small packet unflavored gelatine powder shopping list
- 8 Tbsp granulated sugar shopping list
- *Mousse shopping list
- 2 leaves or 1/2 small packet unflavored gelatine powder shopping list
- 14 oz lychhees, peeled and stones removed shopping list
- 5 oz whipping cream shopping list
- 1 medium egg white shopping list
- *For final assembly and decoration shopping list
- 6 extra lychees, peeled and stones removed shopping list
- 2 1/2 oz piece of good quality sponge cake shopping list
How to make it
- * Gelatine:
- Boil 9 oz water, then turn off heat.
- Add hybiscus petalss and them cover pot for 10 minutes.
- Strain petals and add sugar to liquid.
- Heat gently, stirring until sugar is dissolved.
- Add gelatine and stir until dissolved.
- Divide into 6 ramekins or 6 small desssert cups.
- Chill until set.
- * Mousse:
- Puree the 14 ounces of lychees.
- Gently heat a few tablespoons of the lychees in a small saucepan.
- Add the gelatine powder to the heated lychees and mix thoroughly.
- Mix the heated lychee/gelatine with the remainder of the purreed lychees.
- Set aside for 1 hour to let it partially set.
- Whisk the cream until it forms soft peaks.
- Whisk the egg white until peaks form.
- Boil 5 Tbsp of sugar with 1 Tbsp of water until dissolved.
- Whisk into egg white.
- Fold whipped cream into lychee mixture, then fold into the meringue.
- To assemble:
- Roughly chop the remaining 6 lychees and cut the cake into small cubes.
- Put 3 -4 cubes on top of the hybiscus gelatine and add a spoonful of chopped lychee.
- Divide the mousse among the 6 individual cups.
- CHill until set.
People Who Like This Dish 5
- jdpinky Eastpointe, MI
- bluewaterandsand GAFFNEY, SC
- jett2whit Union City, GA
- daisylynn Graz, AT
- greekgirrrl Long Island, NY
- elgab89 Toronto, CA
- tippystclair North Hollywood, GB
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The Rating
Reviewed by 4 people-
sounds interesting......It must be good if you took the time to post.
jett2whit in Union City loved it -
This sounds wonderful! I had before hibiscus water in Mexico (they call it Jamaica flower) and it is delicious and so perfumed! I think it is a great complementary ingredient to lychees - I have to try your recipe. Got my 5, of course!
elgab89 in Toronto loved it -
I agree, this is wonderful! Thanks Tippy!
bluewaterandsand in GAFFNEY loved it
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