Lychee: 4 recipes to taste it differently
published by helene123
– On Jan 26, 2023 at 10:30
Lychee is one of the fruits currently found on our market stalls. Here are four ways to cook it!
Lychee is one of the star fruits of the season. In addition to being delicious, this juicy fruit, composed of 80% water, has many virtues for our health. It is good for the stomach, improves digestion and lowers bad cholesterol in the arteries. Another good news is that it is a food considered anti-fatigue thanks to the vitamin B it contains. Rich in antioxidants, it is also good for the skin.
If we are used to eating it like that, this exotic fruit can also be used as a base for several desserts. Here are four examples to test without delay!
Small lychee mousse
For 6 persons :
- 3 sheets of gelatin
- 80g sweetener (or sugar)
- 50 g fresh lychees or a tin of lychees in syrup
- 25 cl of 15% fat liquid cream
- 2 egg whites
- 6 passion fruit
- 1 lime
Put the gelatine sheets to soften in a bowl of cold water. Peel the lychees and pit them. Collect the juice. If they are canned, drain them well and reserve 3 cl of syrup in a small saucepan. Mix the lychees into a very fine puree with the peeled lime and pour the preparation into a salad bowl. Heat the reserved syrup over low heat until it begins to simmer, then remove from the heat. Squeeze the gelatin leaves and melt them while whisking in the hot syrup. Incorporate the syrup into the lychee purée, still using a whisk, and set aside. Start beating the egg whites until stiff peaks then add the sweetener or adding the sugar in rain and continue the operation until very firm peaks are obtained. Then add the lychee mixture while continuing to beat with an electric whisk. Whip the fresh cream with a whisk and gently incorporate it into the previous mixture. Split the passion fruit in half and pour the pulp from each into a verrine. Gently spread the lychee mousse on top and refrigerate for at least 2 hours before serving.
Recipe found on Cuisine AZ
Lychee and raspberry fondant
For 4 people :
- 250g raspberries
- 1 box of lychees in syrup
- 1 half lime
- 4 sheets of gelatin
- 150 g ground almonds
- 80g icing sugar
- 150 g caster sugar
- 8 egg whites
- 30 cl liquid cream
- 20g pistachios
Preheat the oven th. 5-6 (170°C). Whip 6 egg whites until stiff, gradually incorporating 70 g of caster sugar. Gently add the ground almonds and icing sugar. Spread the meringue on a baking sheet lined with parchment paper. Bake for 20 minutes, let cool then peel off the biscuit. Place a pastry circle by pressing down to cut out the biscuit. Put the gelatin in cold water. Finely grate the lemon zest. Drain the lychees (reserve 5 cl of syrup), mix them with the lemon juice then add the zest. Dissolve the drained gelatin in the heated lychee juice then add it to the mixed lychees. Beat the 2 egg whites and the remaining sugar until stiff, then add them to the mixed lychees as well. Finally, whip the very cold liquid cream into whipped cream and gently incorporate it into the previous mixture. Spread the lychee cream inside the pastry ring on the biscuit. Smooth the surface and reserve 3 hours in the refrigerator. Remove the pastry circle, decorate with raspberries and crushed pistachios and serve immediately!
Recipe found on Current Kitchen
For 6 persons :
- 1 box of lychees in syrup (keep the syrup)
- 250g mascarpone
- 50g sugar
- 1 egg white
- 1 tablespoon of Soho type lychee liqueur
- 1 package of lady finger biscuits
- 4 to 6 small meringues
- 100 g of Tagada strawberries approximately
Work the mascarpone alone to soften it. Then add the sugar, 3 tablespoons of lychee syrup. Whisk the egg white. Gently fold them into the mascarpone. Crumble a meringue and also incorporate it into the mixture obtained so that it is slightly crispy. Add 1-2 tablespoons of lychee syrup to the mixture if it’s not smooth enough. Cut the lychees into pieces, crumble the remaining meringues and cut the Tagadas strawberries into pieces. Break the spoon cookies into small pieces (according to the size of the glasses). Gradually dip the biscuits in a mixture of lychee syrup and a tablespoon of lychee liqueur. Begin the assembly in the verrines: a thin layer of lychee mixed with 1 or 2 strawberries in pieces per verrine. A layer of mascarpone, a layer of biscuits, a layer of lychees and a layer of mascarpone.
Recipe found on Journal des femmes
Yogurt cake with lychees
For 6 persons :
- 1 yogurt (use the pot as a measure)
- 1 jar of sugar
- 1 jar of flour
- 1 packet of baking powder
- 1 egg
- 1/4 jar of oil
- 1 tablespoon lychee liqueur (Soho)
- 10 lychees
Preheat the oven to 175°C (thermostat 5-6). Peel, then cut the lychees into small cubes. In a bowl, mix the egg, sugar and yogurt. Add flour, baking powder, oil and Soho. Pour the batter into a buttered baking pan, and finally sprinkle with diced lychees. Cook about 40 minutes. Check the cooking with the tip of a knife, the dough does not stick if the cake is cooked. Let cool slightly or cool completely before serving.
Recipe found on Marmiton