Lychee Lime Mousse with White Chocolate and Berry Coulis

Instructions

1. 1

   **Prepare the Lychee Purée**: In a blender, combine the lychee, lime juice, sugar, and a pinch of salt. Blend until smooth. Strain if you prefer a silkier texture.

2. 2

   **Dissolve Agar-Agar**: In a small saucepan, combine the agar-agar and 120 milliliters of water. Bring to a boil and simmer for 2-3 minutes, stirring constantly until fully dissolved.

3. 3

   **Combine Mixtures**: Remove from heat and mix the agar-agar mixture with the lychee purée. Add the vanilla bean paste and stir well.

4. 4

   **Melt the White Chocolate**: In a microwave-safe bowl or double boiler, melt the white chocolate until smooth. Allow it to cool slightly before adding it to the lychee mixture.

5. 5

   **Whip the Cream**: In a separate bowl, whip the heavy whipping cream until soft peaks form.

6. 6

   **Fold Mixtures Together**: Gently fold the whipped cream into the lychee mixture until fully combined. Be careful not to deflate the cream.

7. 7

   **Fill the Molds**: Carefully pour or spoon the mousse mixture into the silicone molds, leaving a little space at the top for expansion.

8. 8

   **Freeze**: Place the filled molds in the freezer for 7-8 hours or until completely set.

9. 9

   **Unmold**: Once set, gently push from the bottom of the silicone mold to release the mousse. It should come out easily thanks to the flexibility of the silicone.

10. 10

    **Serve**: Drizzle with berry coulis and garnish with fresh berries or mint leaves if desired.