1. Drain the lychees and reserve the syrup.
2. In a robot, puree the lychees (reserving 4 fruits for decoration). Mix with half of the syrup.
3. Heat the English cream. Add the lychee puree and mix.
4. Soak the gelatin sheets in cold water for 3 minutes and drain them. Add the gelatin to the English cream and mix until it dissolves. Let cool.
5. Beat the cream with an electric beater until it forms firm peaks. Gently incorporate the whipped cream into the lychee mixture.
6. Transfer to bowls and decorate with a reserved fruit.
7. Refrigerate for 2 hours before serving.