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Layered Litchi mousse

Layered Litchi mousse

Layered Litchi mousse

By Abbigail Damon

2 punnets litchis, roughly chopped
¼ cup maple syrup
½ cup Double thick plain yoghurt
1 cup whipping cream
3 sheets gelatine, sponged
4Tbsp- ¼ cup of water

To garnish:
raspberries
2-3 kiwis, cubed
1-2 mango, cubed
Woolies coconut dippers, crushed

Add the chopped litchis to a blender, blend until smooth. Add the maple syrup followed by the yoghurt and set aside in the blender.
Whip the cream to stiff peaks and set aside. Melt the sponged gelatine with the water over medium heat and allow to cool slightly. Place the blender with the litchi mixture on medium speed while streaming in the cooled gelatine. Scoop out into a bowl and gently fold in the whipped cream.
Layer the bottom of four tumblers with some raspberries, kiwis, mangos and crushed biscuits before topping with 2 tablespoons of the mousse. Repeat this process 2-3 times. Place in the fridge and chill for 45 minutes- 2hours. Garnish with fresh fruit and enjoy!

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