1 can 398 ml lychees, drained

1 1/2 teaspoons (7.5 ml) gelatin

1/4 cup (60 ml) cold water

3 egg whites

1/4 cup (60 ml) maple syrup

1/4 cup (60 ml) 35% cream

Kiwi wedges for garnish

Mint leaves for garnish

In a blender, purée the 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. Garnish each serving with a kiwi wedge and a mint leaf.

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