Yield: 4 servings
|4 ounces||Canned lychees|
|1 \N||Egg white|
1. Peel the lychees and pit them. Puree the flesh, adding some sugared water if necessary. Pour into a container and freeze until nearly set. 2. Whip up the egg white. Mix this into the nearly set lychee mixture. Put back into the freezer until solid.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books