Ingredients
1623 g raspberry puree
2030 g Debic Whipping Cream
954 g White Couverture Chocolate 35%
9 g rose extract oil
210 g gelatin mass
666 g puree raspberry
256 g puree litchi
5 nos lime juice and zest
77 g sugar
23 pectin NH
1/2 pcs lychee pulp
191 g toasted almond powder
319 g icing sugar
128 g cake flour
2 g sea salt
158 noisette butter
158 g sunflower oil
51 g honey
344 g egg white
179 g IQF Raspberry
90 g toasted almond paste
53 g melted unsalted butter
285 g White Couverture Chocolate 35%
32 g cocoa butter
4.4 g sea salt flake
319 g feulletine
18 g toasted almond nibs
Preparation
Warm raspberry and litchi to 45°C add in sugar/pectin mixture.
Bring to boil and stop the heat add in lime juice.
Pour into mould with lychee meat.
Use bamboo stick stir a bit to ensure lychee meat is evenly coated.
Caramel the butter and sieve it left it cold down.
Make a soft peak meringue with honey and egg white.
Fold in dry ingredients follow by noisette butter and oil.
Spray oil on silicon. Bake 160°C, Vent in 0%, 17 mins.
Warm puree and pour into melted chocolate, add in cold cream and blend well all remaining ingredients.
Keep chilled a day and whip till soft peak.
Mix well all ingredients.
Use Palvoni Silicone mould
