Lychee: 4 recipes to taste it differently

published by helene123

– January 26, 2023 at 10:30 am

Lychee is one of the star fruits of the season. This juicy fruit, which consists of 80% water, besides being delicious, has many advantages for our health. It is useful for the stomach, improves digestion and lowers bad cholesterol in the arteries. Another good news is that it is a food that is considered anti-fatigue thanks to its B vitamin content. It is also good for the skin as it is rich in antioxidants.
If we are used to eating it like this, this exotic fruit can be used as a base for several desserts. Here are four samples to try without delay!

Small lychee mousse

For 6 people:

• 3 sheets of gelatin
• 80 g sweetener (or sugar)
• 50 g fresh lychee or a can of lychee in syrup
• 25 cl 15% fat liquid cream
• 2 egg whites
• 6 passion fruit
• 1 lime

Place the gelatin sheets in a bowl of cold water to soften. Peel the skin of the lychee and chop it into a pit. Collect the juice. If canned, drain them well and reserve 3cl of syrup in a small saucepan. Mash the lychees with the peeled lime into a very fine puree and pour the preparation into a salad bowl. Heat the reserved syrup over low heat until it starts to boil, then remove from the heat. Squeeze the gelatine leaves and dissolve them while whisking in the hot syrup. Add the syrup to the lychee puree, still using a whisk, and set aside. Start beating the egg whites to stiff peaks, then add the sweetener or sugar in a drizzle and continue the operation until very stiff peaks are obtained. Then add the lychee mixture, continuing to beat with an electric mixer. Whip the fresh cream with a whisk and gently fold it into the previous mixture. Cut the passion fruit in half and scoop 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 at Cuisine AZ

Lychee and raspberry fondant

For 4 people:

• 250 g of raspberries
• 1 can of lychee in syrup
• 1 and a half lime
• 4 sheets of gelatin
• 150 g ground almonds
• 80 g of powdered sugar
• 150 g of powdered sugar
• 8 egg whites
• 30 cl liquid cream
• 20 g of pistachios

Preheat the oven. 5-6 (170°C). Beat 6 egg whites until stiff, gradually add 70 g of powdered sugar. Add crushed almonds and powdered sugar. Spread the meringue on a baking sheet lined with parchment paper. Bake for 20 minutes, cool, then peel the biscuit. Press down to cut the biscuit and place a circle of dough. Place the gelatin in cold water. Finely grate the lemon peel. Drain the lychees (reserving 5 cl of syrup), mix with lemon juice, then add the zest. Dissolve the dried gelatin in the heated lychee juice, then add to the mixed lychees. Beat the 2 egg whites and the remaining sugar until stiff, then add them to the mixed lychees. Finally, whip the very cold liquid cream into the whipped cream and gently fold it into the previous mixture. Spread the lychee cream inside the dough ring on the biscuit. Smooth the surface and refrigerate for 3 hours. Remove the pastry circle, garnish with raspberries and crushed pistachios and serve immediately!

Recipe found at Current Kitchen

Tiramisu in lychee-Taga

For 6 people:

• 1 can lychee in syrup (reserve the syrup)
• 250 g of mascarpone
• 50 g of sugar
• 1 egg white
• 1 tablespoon Soho-style lychee liqueur
• 1 package lady finger biscuits
• 4-6 small meringues
• About 100 g of Tagada strawberries

Use mascarpone alone to soften. Then add sugar, 3 tablespoons of lychee syrup. Beat the egg white. Gently fold them into the mascarpone. Crush the meringue and add it to the mixture to make it a little crunchy. If it is not smooth enough, add 1-2 tablespoons of lychee syrup to the mixture. Cut the lychees into pieces, break up the remaining meringues and cut the Tagadas strawberries into pieces. Cut the spoon cookies into small pieces (according to the size of the glasses). Gradually dip the biscuits into a mixture of lychee syrup and a tablespoon of lychee liqueur. Begin assembling in verrines: a thin layer of lychee mixed with 1 or 2 strawberries in pieces for each verrine. A layer of mascarpone, a layer of cookies, a layer of lychee and a layer of mascarpone.

Recipe found in Journal des Femmes

Lychee yogurt cake

For 6 people:

• 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 can oil
• 1 tablespoon lychee liqueur (Soho)
• 10 lychees

Preheat the oven to 175°C (thermostat 5-6). Peel the lychees, then cut them into small cubes. Eggs, sugar and yogurt are mixed in a bowl. Add flour, baking powder, oil and Soho. Pour the batter into a greased baking pan and sprinkle chopped lychee at the end. Bake for about 40 minutes. Check for doneness with the tip of a knife, if the cake is cooked, the dough will not stick. Cool slightly or completely before serving.

Recipe found in Marmiton