8 Serves
96 Mins
Prepare the raspberry and lychee puree by blending the fruit until smooth, then strain to remove seeds.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
80 µg / 400 µgCalcium
89 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
291 mg / 1,250 mgPotassium
503 mg / 4,700 mgSodium
201 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
3 g / 28 gSugar
54 g / 50 gSaturated Fat
11 g / 20 gCholesterol
310 mg / 300 mgCaffeine
0 mgNet Carbs
96 gAlcohol
0 g
Whip the heavy cream until stiff peaks form and gently fold in the fruit puree and dissolved gelatin.
Line the Charlotte mold with ladyfingers, ensuring they are tightly packed to create the outer shell.
Pour the mousse mixture into the prepared mold and refrigerate until set.
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Danish