This is quickly made, and is a cross between a mousse and a jelly. It has a delicate flavour and is light and refreshing after a rich meal. If you want to make it more substantial, you can make a rich egg custard sauce to serve with it, using the egg yolks and some cream.
Put the water into a saucepan, add the gelatine and stir. Drain the juice of the lychees into the saucepan and add the lemon juice. Heat gently until the gelatine has dissolved completely. Stir in the caster sugar, pour into a mixing bowl and leave to cool.
Now cut the lychees into quarters and add to the cooling liquid. When the mixture is cold and beginning to set, whisk the egg white