Ginger Lychee Mousse

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

One for the sweet-toothed – but the ginger prevents it from being too sweet. The dish looks rather like a light lemon soufflé.


  • 400 g (14 oz) canned lychees, drained – but reserve 2 tablespoons juice
  • 1</


Chop most of the lychees with the ginger. Put the gelatine in a small bowl, add the lychee juice and dissolve over hot water. Lightly fold the cream into the stiffly beaten egg whites. Add the lychee mixture, reserved ginger syrup and dissolved gelatine, stirring well.

Pour into four or six glasses and chill for 2–3 hours, until set. Decorate with the remaining lychees and whipped cream