Ginger Lychee Mousse

• 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