Ingredients
Scale
- 14 pink chicken sparkling grape juice biscuits
- 1 Italian sponge cake
- 500g canned lychee (in syrup)
- 100g sugar
- 4 vegan gelatin sheets
- 250g whipping cream
- 15g shredded coconut
Instructions
- Prepare the Italian sponge cake batter and add red food coloring before baking.
- Line a 7-inch mousse mold with an acetate collar and arrange trimmed pink biscuits around it.
- Cut the sponge cake into two halves; soak the biscuit base in lychee syrup.
- Puree drained lychees and combine with heated sugar until dissolved; add soaked gelatin sheets.
- Whip cream until fluffy, then fold into lychee mixture along with shredded coconut.
- Pour into the prepared mold and refrigerate for at least two hours or overnight.
- Decorate with pink sponge crumbs and a whole drained lychee before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg