Litchi Mousse
Ingredients :
400g lychee in syrup (drained) 1 30g caster sugar 1 8cl soy cream 7g agar-agar Some iced raspberries
Directions
Generously cover sponge cake with raspberries. Put soy cream in the bowl of the food processor and whisk (maximum power) while you are making the rest of the preparation. Blend litchis so as to get a puree. Pour it into a small saucepan, add sugar, sprinkle agar-agar and stir everything together. Warm up over medium heat making sure to stir and bring to a boil. Once it starts to boil, stir and stir again for 2 to 3 minutes. Pour this hot liquid in a large container. Pour soy cream mousse on top and gently stir everything together, making sure not to break the mousse. It will be better and easier if you use a silicon spatula. Once litchi puree is incorporated to soy cream mousse and that it makes one and unique mousse, pour half of it on top raspberries. Add some more raspberries on top of the mousse and cover with the second half of mousse. Gently jiggle the plate on which your cake is to flatten and share equally the mousse. Keep in the fridge for several hours. Mousse must have set before being covered with icing.
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