- In a blender, purée the DYNASTY Lychees. Strain through a fine sieve. Set the smooth purée aside.
- In a bowl, combine the gelatin and cold water. Allow to bloom, then melt in the microwave. Add the gelatin to the lychee purée. Set aside.
- In a bowl, whip the egg whites until soft peaks form. Add the maple syrup and whip until stiff peaks form.
- In another bowl, whip the cream.
- Fold the whipped cream and egg whites into the lychee mixture. Pour into dessert cups and allow to set in the refrigerator for about 4 hours.
- In a large saucepan, add the berries, sugar and lemon juice. Gently stir the berry mixture and bring to a boil over medium-high heat. Reduce to a soft boil on medium heat and cook, uncovered, stirring frequently, for about 20 minutes or until the jam has thickened. Allow to cool.
- Top each chilled mousse cup with berry jam and garnish with extra lychees, berries, and mint leaves. Enjoy!
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