Sanjeev Kapoor’s Lychee Rose Mousse Recipe Is the Ultimate Summer Dessert Treat

If you’re looking for a dessert that feels both indulgent and refreshing, celebrity chef Sanjeev Kapoor has just the answer. His lychee and rose mousse is a light, airy treat ideal for hot summer days, combining the sweetness of lychee with the delicate floral notes of gulkand.

This fusion dessert is quick to prepare—taking around 35 minutes—and serves four people. Here’s how you can recreate it at home.

Ingredients

• 18–20 lychees (peeled and deseeded)
• 1½ teaspoons gulkand
• 1 teaspoon gelatin
• 2 egg whites
• 2 tablespoons honey
• 1 cup whipped cream
• Chopped lychee (as required)
• Crushed dried rose petals (for garnish)
• Fresh mint sprigs (for garnish)
• Lychee wedges (for garnish)

Step-by-Step Method

1. Take about ¼ cup water in a bowl and sprinkle gelatin over it. Let it sit for 10 minutes to bloom.
2. Blend the lychees into a smooth puree and strain it into a bowl to remove any pulp or fibres.
3. In another bowl, beat egg whites using an electric mixer until soft peaks form. Add honey and gulkand, then continue beating until well combined.
4. Gently fold whipped cream into the egg mixture, ensuring it remains light and airy.
5. Melt the bloomed gelatin in the microwave for about a minute. Let it cool slightly, then mix it into the lychee puree.
6. Combine the lychee mixture with the whipped egg mixture, folding gently to maintain the mousse’s texture.
7. Transfer the mixture into a piping bag with a star nozzle. Add chopped lychee pieces to serving glasses and pipe the mousse over them.
8. Finish by sprinkling crushed rose petals on top and garnish with mint sprigs and lychee wedges. Serve chilled.

This mousse strikes a perfect balance between fruity freshness and floral richness, making it a standout dessert for summer gatherings or a light post-meal treat.