Ø 400 gms canned lychee, drained (reserve 2 tblsps juice)
Ø 1 tblsp ginger in syrup, drained and chopped (reserve 1 tblsp syrup)
Ø 2 tsp gelatine
Ø 300 ml thickened cream, whipped
Ø 3 egg whites, beaten
Chop most of the lychees with ginger. Place gelatine in a heatproof bowl, add reserved lychee juice and dissolve in hot water.
Lightly fold cream into egg whites. Add lychee mixture, reserved ginger syrup and gelatin, until well combined.
Pour in to six individual glasses and refrigerate until set. Top with remaining fruit and rosettes of cream.
