Lychee and rose mousse

1. Soften the gelatin in cold water for 10 minutes.

2. Drain the lychees and set aside 12 cl of syrup. Blend the lychees.

3. Heat the lychee syrup. Squeeze the gelatin and incorporate it into the hot syrup while mixing. Leave to cool and add the rose syrup. Mix. Add this mixture the lychee puree and whisk.

4. Whip the egg whites until they form stiff white peaks. Add 30 g of sugar towards the end of the process. Whisk again and incorporate the lychees.

5. Whip the liquid cream with the remaining sugar. Add the whipped cream to the previous mixture.

6. Divide the mousse into moulds, cover with cling film and place for 3 hours in the fridge. Before serving, garnish with crystallised flowers and serve with almond tuiles

Photo credit: Sucré Salé