Soak the sheets of gelatine in cold water for at least 5 minutes.
Peel the lychees, remove the seeds, and put 8 nice lychees to one side. Blend the rest of the lychees with a hand blender until smooth, place in a saucepan with the sugar, coconut milk and lime juice, then bring to the boil. Remove from the heat, add the squeezed sheets of gelatine, then stir until dissolved. Allow to cool in the fridge until the mixture starts to gel.
Beat the whipped cream with the mixer until it has the consistency of yoghurt, then place in the fridge until use.
Finely chop both types of chocolates, but keep them separate. Melt the dark and milk chocolate separately in a bain-marie. Take the lychees put aside earlier and pat them dry with kitchen paper. Dip them in the dark chocolate, and let them harden at room temperature on a piece of baking paper.
Fold a piece of baking paper (about A4 size) into a cornet, and fill it with the melted milk chocolate. Cut a small tip off the cornet and make zigzagging lines on the bonbons (you can also do this with a fork or spoon, you don't necessarily have to fold a cornet). Allow to set well.
When the lychee puree begins to gel, fold in the whipped cream as lightly as possible. Divide the cream among four glasses and allow it set in the fridge for at least 45 minutes.
Decorate each glass with two bonbons.
Tip: Garnish the cream with extra pomegranate seeds and some nice cresses.
