Servings: 8

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Lemon Mousse Pudding with Lychees


1 tablespoon butter
1 envelope unflavored gelatin
1/4 cup water
3 egg yolks
1 cup sugar
1 teaspoon vanilla
1/3 cup lemon juice
Grated peel of 1 lemon
24 Fresh Frieda’s Lychees
1 cup heavy whipping cream
Fresh mint sprigs for garnish


Butter 8 individual dessert dishes. Sprinkle the gelatin over the water in a small saucepan. Heat the mixture, stirring until the gelatin is dissolved. Combine the egg yolks, sugar and vanilla in a small, heavy saucepan. Cook over medium heat until the mixture thickens. Do not boil or mixture will curdle.

Stir the gelatin mixture into the egg mixture along with the lemon juice and lemon peel. Refrigerate, covered, for 30 to 45 minutes or until the mixture is the consistency of unbeaten egg whites.

Break off the outer shells of the lychees, peel back and discard. Pull away the white pulp from inside the seed and discard the seed. Reserve 8 lychees for garnish. Beat the cream in a bowl with an electric mixer set at high speed until stiff. Stir half of the cream into the gelatin mixture with a wire whisk until well-blended. Fold the remaining cream into the gelatin mixture with a rubber spatula, until no traces of white remain, then fold in the lychees. Spoon the mixture into the prepared dessert dishes. Chill, covered, along with the remaining lychees for at least 2 hours or until set. Garnish each mousse with 1 of the reserved lychees and sprigs of mint.