LYCHEE RASPBERRY ROSE MOUSSE (VG, GF, D)

LYCHEE RASPBERRY ROSE MOUSSE | makes 2 servings |

INGREDIENTS

  • 6 lychees
  • 8 raspberries
  • 2 tbsp rose water
  • 1 cup sour cream
  • 2 cups heavy cream
  • 1/4 cup sugar 

STEPS

  1. peel your lychees and put them in a blender with the raspberries 
  2. blend until smooth and then add the rose water
  3. simmer your mixture until it reduces and becomes thicker
  4. in a large mixing bowl mix the sour cream until it is smooth and airy
  5. in a separate bowl whip the heavy cream with sugar until you get stiff peaks
  6. fold together the sour cream with the heavy cream and about 1/2 of the lychee raspberry mixture
  7. using a piping bag, pipe out the mousse either directly onto a plate or onto a gluten-free crust