Lychee Mousse

Ingredients

2 X 400 cans lychees

3 teasp gelatine

1 cup light sour cream

pink food colouring

Method

1. Drain lychees, reserve ¾ cup syrup

2. Sprinkle gelatine over reserved syrup, dissolve over hot water (or microwave on HIGH about 30 seconds), cool but do not allow to set.

3. Puree lychees in blender or processor, strain, return strained mixture to processor.

4. Add sour cream and gelatine mixture, blend until smooth. Stir in a tiny drop of coloring if desired.

5. Pour into ring mould, refrigerate until set. Unmould and fill hole with extra lychees and cherries or canned mandarins with whipped cream