Description
A light and airy dessert that combines tropical sweetness and crisp meringues for a delightful experience.
Ingredients
- Litchis (fresh or canned)
- Heavy cream
- Sugar
- Gelatin sheets
- Lemon juice
- Egg whites
- Powdered sugar
Instructions
- Prepare the gelatin according to package instructions and let it cool slightly.
- Blend the litchis until smooth and mix in sugar and lemon juice.
- Whip the heavy cream until soft peaks form, then fold in the litchi mixture.
- Gently incorporate the cooled gelatin into the mousse mixture.
- Pour the mousse into serving dishes and refrigerate for at least 2 hours.
- Preheat your oven to 120°C (250°F) to prepare the meringues.
- Beat the egg whites until stiff peaks form, then gradually add powdered sugar.
- Pipe the meringue onto a baking sheet and bake for about 1.5 hours until dry and crisp.
- Serve the mousse topped with the meringues.
Notes
Mousse can be stored in the refrigerator for 3 to 4 days; meringues can be kept in an airtight container for up to a week.