Dessert Recipes > Lychee and Mandarin Mousse

This recipe is part of the August 2008 Recipes Menu

Starter - Chinese Hot and Sour Soup
Main Course - Beijing Shredded Beef
Dessert - Lychee and Mandarin Mousse

How to make lychee and mandarin mousse:
A rich, fruity and refreshing dessert. A mixture of Chinese ingredients and western style cooking.


Lychee and Mandarin Mousse
3 eggs, separated
2 egg yolks
3tbs caster sugar
medium can mandarin oranges in natural juice
medium can lychees in syrup
150ml double cream
3tsp gelatine powder
(see measure conversions for more information)


- Put the sugar and all the egg yolks into a heatproof basin.
- Put over a saucepan of simmering water.
- Whisk the mixture until thickened.
- Remove from pan.
- Leave to cool for about half an hour.
- Put 4tbs of the mandarin juice into a heatproof basin.
- Reserve a few mandarins and lychees for decoration.
- Puree the rest of the mandarins (and juice) in a food processor along with the remaining lychees and half the syrup.
- Add the gelatine to the mandarin juice.
- Put the basin over a saucepan of hot water and stir until the gelatine has dissolved.
- Take the basin out of the saucepan and leave the mixture to cool a little.
- Fold the pureed mandarins and lychees into egg yolk mixture.
- Add the gelatine mixture.
- Whip the cream until stiff.
- Whip the egg whites until stiff.
- fold the cream into the mandarin mixture.
- Fold the egg whites into the mandarin mixture.
- Pour into serving bowls and chill for three hours.
- When the mousse has set decorate it with the reserved fruit.
- Serve with cream.

N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).