Ingredients
- 1 tin of lychees (230 g fruit)
- 1 tsp. vanilla extract
- For the white chocolate mousse
- 25 g liquid cream 30% min
- 75 g white chocolate
- 100 g single cream 30% min
- 1 packet of vanilla sugar
Instructions
- Put the 100g of liquid cream in the freezer for 15 minutes before use.
- Drain the lychees and put them in a small pan with the vanilla extract. Simmer over low heat for 15 minutes.
- Transfer the lychees to the bowl and blend for 10 sec/speed 8 to obtain a smooth compote. Divide the lychee compote evenly between 4 small glasses.
- Insert the whisk. Add the 100 g of cream to the bowl and whisk for 2 min/speed 3 until firm.
- Remove the whisk. Transfer to a large bowl and set aside.
- Place the white chocolate in the bowl and grate for 10 sec/speed 9. Scrape down the sides of the bowl with a spatula.
- Add the vanilla sugar and the 25 g of cream and heat for 4 min/50°C/speed 2.
- Add half of the melted white chocolate cream to the bowl and mix gently with your whipped cream, then repeat with the remaining white chocolate.
- Pour the mousse over the lychee compote and chill for at least 3 hours.
Recipe & Picture: Liz Sinner
