Lychee & Rose teardrop
Cost
Difficulty
Ingredients
For 10
10 semi-finished vanilla drops
250 g lychee cream
2 g rose water
50 g whipped white chocolate ganache QS dried rose petals
Lychee cream:
200 g lychee purée
30 g sugar
25 g cornstarch
2 egg yolks
20 g butter
Associated Product
Recipe
Our vanilla semi finished teardrop filled with a silky lychee cream infused with rose water, topped with whipped white chocolate ganache and dried rose petals.
Preparation : 20 minutes
Bake 10 drops and let them cool.Bake 10 drops and let them cool.
Preparing the lychee cream: Heat the lychee purée with half the sugar.
In a bowl, whisk the egg yolks with the remaining sugar and the cornstarch until pale.
Pour the hot purée over this mixture, then cook the whole as you would a pastry cream.
Off the heat, stir in the butter. Cool quickly.
Finishing the cream: Mix the cooled lychee cream with the rose water, adding it gradually so as not to overpower the flavors.
Preparing the lychee cream: Heat the lychee purée with half the sugar.
In a bowl, whisk the egg yolks with the remaining sugar and the cornstarch until pale.
Pour the hot purée over this mixture, then cook the whole as you would a pastry cream.
Off the heat, stir in the butter. Cool quickly.
Finishing the cream: Mix the cooled lychee cream with the rose water, adding it gradually so as not to overpower the flavors.
Dressing : 5 minutes
Fill the center of each drop with the lychee-rose cream.
Pipe a rosette of whipped white chocolate ganache on top.
Decorate with dried rose petals and apply a light coat of neutral glaze.
Pipe a rosette of whipped white chocolate ganache on top.
Decorate with dried rose petals and apply a light coat of neutral glaze.
Chef's tip
You can add a few extra drops of rose water for a more pronounced floral note.