Lychee Bavarois with Mango

Asian mix

Dessert
For a large group
90
Mild

Step into the world of soft, airy bavarois with a tropical twist! This lychee bavarois with mango is like a sweet embrace of exotic flavors. The perfect dessert to impress at a dinner or as a treat for yourself. So fresh, so fruity, so irresistible!

Ingredients

- 2 cans Lychees in Light Syrup

- 1 can Kesar Mango Pulp

- 14 leaves of gelatine

- 250 g sugar

- 500 ml unwhipped cream

- 5 egg whites from a medium egg (if using a carton of egg whites, use 165 g of egg white)

- for garnish - mint and redcurrants

Preparation method for Lychee Bavarois with Mango

Start by draining the lychees. Important: catch the syrup! Chop the lychees into pieces – you decide the size.
Heat 500 ml of lychee juice with sugar until it boils and the sugar has dissolved. Meanwhile, soak 9 leaves of gelatine in cold water. Remove the pan from the heat, squeeze out the gelatine, and stir it into the warm lychee syrup. Keep stirring until the gelatine is completely dissolved.
Pour the lychee syrup into a mixing bowl and let it cool outside the refrigerator for about an hour to lukewarm temperature. Initially, you can leave it for up to 10 minutes, but stir more often as it cools to prevent lumps. If there are lumps, warm it again briefly.
Whip the cream until stiff and gently fold it into the cooled, thick lychee syrup. Now whip the egg whites until stiff and carefully fold them into the mixture as well. Gently - you want to maintain the fluffiness.
Stir the chopped lychee into the mixture. Spoon the bavarois into stylish glasses or your most beautiful glass bowl. Put it in the refrigerator to set for about half an hour.
Heat the mango puree. Meanwhile, soak 5 leaves of gelatine. Stir the squeezed gelatine into the warm mango puree.
Let the mango puree cool to room temperature while stirring, outside the refrigerator. Spread the lukewarm mango puree over the bavarois. If the mango puree is too warm when you do this, the bavarois will melt and mix with the mango puree.
Decorate with fresh mint and sparkling redcurrants.

Serve tip

Complete this dessert with a glass of Prosecco or a light Moscato. These bubbles will perfectly complement the sweetness of the bavarois, while refreshing the palate. Ideal for an elegant finish to a delicious meal!