Recipe ideas

Ingredients
1 tin of lychees
Rose petals, untreated
1 egg white
Caster sugar

The day before:
Drain the lychees. Beat the egg white until it becomes frothy. Dip the petals in the egg white and then in the sugar.
Place them on grill before putting them in a cool and dry place.

Ingredients for raspberry biscuit
125g egg white (about 4eggs)
100g icing sugar
75 raspberry puree “Fruits Délice”
125g butter
50g almond powder
50g flour

Melt the butter.
Sieve and mix the flour, icing sugar and almond powder.
Add gradually the egg white to the mixture with a hand mixer. And then the raspberry puree.
Pour the cooled butter in the mixture while blending.
Spread the dough on a baking tray covered with a baking sheet. Bake for 12 to 15mn in the oven, preheated to 210°.

Ingredients for rose cream
90g milk
70g egg yolk (about 3 eggs)
20g caster sugar
50g rose flavouring paste

Bring the milk with sugar to a boil. Remove from the heat and add the flavouring paste and then, the egg yolks one after the other. Stir until the cream gets cold and thick.

Ingredient for icing
65g egg white
75g icing sugar
50g raspberry puree FD

Beat the egg whites until firm. Add the sieved sugar, and then add the raspberry puree.

Decoration and completion
Keep 12 lychees aside. Chop the others. Add the chopped lychees to the rose cream and 150g of fresh raspberries and stir.
Cut 12 discs out in the raspberry biscuit. Stuff 6 of them with the rose and lychee cream and then cover with the 6 others.
Spread the raspberry icing. End by placing 3 raspberries, 3 lychees and some rose petals on the top.

Enjoy!