For 35 servings
225 g raspberry purée
225 g lychee purée
75 g lime purée
50 g inverted sugar syrup
50 g rose-water
15 g pectin glaze
75 g sugar
100 g lychee in syrup
230 g raspberry purée
92 g whole egg
70 g egg yolk
70 g sugar
3.5 g gelatin leaves
92 g Debic Butter Constant
900 g Debic Stand & Overrun
90 g sugar
47 g almond powder
47 g sugar
470 g whole egg
14 g egg yolk
58 g egg white
36 g sugar
36 g flour
230 g egg white
336 g sugar
138 g water
White velvet spray
200 g cocoa butter
20 g white chocolate
White powder pigment
Heat the fruit purées together with the inverted sugar syrup.
Mix the pectin glaze with the sugar and then mix in the fruit purées.
Leave it to cook for at least 2 minutes.
Add the rose-water.
Squeeze a few slices of lychee into a bowl (2 cm in diameter),
Pour the jelly over it.
Put in the freezer.
Leave the gelatin to soak in cold water.
Heat the raspberry purée, the whole egg, the yolks, and the sugar to 83 °C.
Let the squeezed gelatin melt in it.
Let it cool to 38 °C.
Add the Debic Butter Constant when the mix has come to room temperature.
Pour it into the bowls (2 cm in diameter) and put in the freezer.
Whip the Debic Stand & Overrun with the sugar to a light mix.
Transfer to a piping bag with a flat nozzle.
Mix the almond powder, sugar, the whole egg, and the yolk.
Whisk the egg whites with the sugar.
Add the flour.
Distribute the dough over the baking trays and weigh 830 g per baking tray.
Bake for 7 minutes at 210 °C.
Cut into circles of 3 cm.
Cook the sugar with the water to 121 °C. P
our the sugar syrup into the food processor, and add the egg white.
Mix at medium speed.
Pour the meringue out onto the backside of the silicone bowls.
Let the meringue dry in the oven for 10 hours at 75 °C.
Brush white chocolate onto the inside of the meringue shells.
White velvet spray
Heat all the ingredients to 35 °C.
Transfer to a preheated spray gun.
Fill the meringue shell with raspberry-lychee gel.
Fill a silicone half spheres mould (3 cm in diameter) with raspberry cream.
Finish with a round almond biscuit and freeze.
Prick the frozen cream and almond biscuit with a toothpick.
Inject the sweetened cream in small curves on the cream, to create a rose shape.
Spray with white velvet spray.