We didn’t get our royal invite but IttyBittyFoodies are celebrating the Royal Wedding of Prince William & Kate Middleton all the same with our own Royal No Bake Meringue Mousse. Pikelet my 5 yr old made up this surprisingly elegant Lychee Meringue Mousse recipe for the Princess Bride who dressed in an elegant Alexander McQueen gown. It’s his first recipe and the results are light, airy and naturally sweet, just like the Royal nuptials.
I loved Pikelet’s flair for the exotic using fragrant Asian lychees (canned lychees found in the Asian section of most supermarkets), folded in delicate mixture of whipped cream, yogurt and crushed vanilla meringue cookies. For our Prince William meringue mousse, Lollo wanted a splash of color from summer berries to match Prince William’s Irish guard’s officer uniform.
1/2 can of lychees (or half a pint of summer berries)
1/2 pint of heavy whipping cream
1/2 cup of your favorite yogurt
12 meringue cookies (found these Spaans fat free, gluten free ones from Whole Foods Market)
In a glass bowl crush meringues using a wooden spoon. It is often best to let your child do this on the floor (see pictures) if he is young. While he is crushing the meringues, whip cream till fluffy in a separate bowl. Add yogurt to the whipped cream and fold.
Chop up lychees. Add to the crushed meringues. If you are doing this with summer berries, you do not need to chop the berries. Just add whole berries to the crushed meringues and let your child do more squishing in the bowl. When the fruit is aptly squished in, fold in cream/yogurt mixture. Serve and top with whole fruit and a meringue.
This post is dedicated to my friend K, a hopeless romantic. I’m sure you were up at 4am this morning to watch the wedding.
Till our next Happy Meal!