Raspberry and lychee cremeux with rose sorbet photo

Raspberry and lychee cremeux with rose sorbet

by Jan Audenaert

persons: ±4
 

Ingredients

  • Raspberry couverture
  • Raspberry and lychee cremeux
  • Pavlova
  • Rose sorbet
  • Marinated lychees
  • Powder of bay leaves
  • Raspberry gel
  • Sugar spiral

Preparation

Raspberry couverture

  • 100 g Crop's raspberry fruit puree
  • 8 g vegetal gelatine
  • 30 g water

Bring to boil.

Raspberry and lychee cremeux

  • 5 g gelatine powder
  • 20 g water
  • 200 g Crop's lychee fruit puree
  • 120 g eggs
  • 100 g sugar
  • 150 g butter

Mix the cold water and the gelatine. Heat the lychee puree, the sugar and the eggs till 84°C. Add slowly the gelatine and the butter. Pour in a mould and refrigerate until hard. Unmold in the raspberry couverture. 

 

Pavlova

  • 320 g pasteurized egg white
  • 500 g sugar
  • 4 tablespoons of cornstarch
  • 1/2 dl fruit vinegar

Whip the egg white and the sugar, add slowly the cornstarch and the vinegar. Put in the oven on baking paper. Bake at 200°C for about 10 minutes, then at 150°C for about 45 minutes.

Rose sorbet

  • 1,2 l red fruits tea
  • 100 g dried rose petals
  • 300 g Crop's lychee fruit puree
  • 500 g sugar
  • 600 g atomized glucose
  • 8 g agar
  • 4 g stabilizer

Bring to boil the tea and the lychee puree. Soak the rose petals in it. Pour through a sieve and add the sugar, the glucose, the agar and the stabilizer. Bring to boil again, leave to cool and pour in a Pacojet.  

Marinated lychees

  • 2 dl water
  • 100 g sugar
  • 8 bay leaves
  • 12 fresh lychees

Peal the lychees and marinate in a sugar syrop made with bay leaves.

Powder of bay leaves

  • crumble
  • 50 g sugar
  • 50 g softened butter
  • 50 g broyage pur
  • 50 g pastry flour
  • 50 g bay leaves

Bake at 170°C. Dry 50 g of bay leaves and cut finely. Mixh with the crumble. 

 

  

Raspberry gel

  • 200 g Crop's raspberry puree
  • 50 g water
  • Cabernet Sauvignon vinegar
  • 2 g kappa
  • 1 g agar

Bring to boil. Leave to cool and mix until smooth.

 

Sugar spiral

  • 50 g isomalt sugar
  • some drops of rose extract

Heat the sugar and the drops till 100°C. Leave to cool a bit and turn around a stick.

Finishing

Product used

Lychee puree
Lychee photo

packaging: 1 kg