Start this recipe a day ahead to make the mousse.
Note For sugar syrup, bring equal quantities caster sugar and water to the boil, stirring for 30 seconds, then cool. Edible silver leaf is available from The Essential Ingredient and baking suppliers. For raspberry sauce blend 30gm raspberries with 3 tsp sieved icing sugar in a small blender, then pass through fine sieve. For lime purée, stir 55ml strained fresh lime juice with 1¼ tsp caster sugar to dissolve. Yellow pectin is available from The Melbourne Food Ingredient Depot; substitute citrus pectin from health-food shops if it's unavailable. For lychee purée, blend equal quantities lychee flesh and sugar syrup in a blender until smooth then pass through a strainer.