Ingredients
Scale
- 14 pink chicken 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
- 1 whole drained lychee for decoration
Instructions
- Prepare the Italian sponge cake batter; add red food color and bake until a toothpick comes out clean.
- Assemble a mousse mold lined with acetate film and arrange the pink biscuits around the edge.
- Cut the sponge cake into two halves; use one half as a disk for the base.
- Drain lychees, reserving syrup to soak the biscuit base.
- Soak vegan gelatin sheets in cold water; puree drained lychees.
- Heat lychee puree with sugar until dissolved; mix in soaked gelatin and cool.
- Whip cream until fluffy; fold into cooled lychee mixture with shredded coconut.
- Pour into the mousse mold, refrigerate for at least two hours or overnight, then decorate with crumbs and whole lychee before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 220
- Sugar: 24g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg