Ingredients
- For the lychee-compote
- 1 tin lychees (±230 g fruit)
- 1 tsp vanilla extract
- For the chocolate mousse
- 25 ml cream
- 75 g white chocolate
- 100 ml cream
- 1 pck vanilla sugar
Instructions
- Drain the lychees and put them with vanilla extract into a small pot. Let simmer on low heat for 15 minutes. Transfer the mixture into a food processor and mix until smooth. Divide the lychee compote equally into 4 small pots.
- Finely chop the white chocolate. Put the chopped white chocolate together with 25 ml of cream into a thin-walled bowl over a water bath that is only simmering not boiling. The bowl must not touch the water. Melt the white chocolate while stirring. Let cool for 10 minutes.
- Beat the remaining cream with the vanilla sugar until stiff. Stir half of the whipped cream into the melted white chocolate. Carefully fold in the remaining whipped cream.
- Pour the mousse on top of the lychee compote and refrigerate for at least 3 hours.
Recipe & Picture: Liz Sinner
