Ingredients
Scale
- 14 pink sparkling grape juice biscuits
- 1 Italian sponge cake
- 500 g canned lychee (in syrup)
- 100 g sugar
- 4 vegan gelatin sheets
- 250 g whipping cream
- 15 g shredded coconut
Instructions
- Preheat your oven and prepare the Italian sponge cake batter, adding red food coloring for a pink hue. Bake until done.
- Line a mousse cake mold with an acetate collar and arrange the pink biscuits around the edges.
- Cut the sponge cake into two halves; use one half as the base and soak it in reserved lychee syrup.
- Puree drained lychees in a food processor and dissolve sugar in heated puree with soaked gelatin sheets.
- Whip the cream until soft peaks form; gently fold in the cooled lychee mixture and shredded coconut.
- Pour the mixture into the prepared mold, refrigerate until set, then garnish with crumbs and whole lychee before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 18g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg