Lychee Panna Cotta Insert
200g Lychee Purée
67g Whipping Cream
Soaked Basil Seeds
352g Callebaut Chocolate
30g Egg Yolk
74g Caster Sugar
180g Raspberry Purée
215g Whipping Cream, whipped to soft peaks
Raspberry And Lychee Ice Cream
135g Raspberry Purée
135g Lychee Purée
135g Whole Milk
135g Whipping Cream
25g Ice Cream Stabiliser
13g Glycerin or Corn Syrup
108g Egg Yolk
27g Caster Sugar
50g Maple Syrup
100g Kataifi or Vermicelli
20g Maple Sugar or Brown Sugar
60% White Chocolate
40% Cocoa Butter
Red Food Colouring
To make the Lychee Panna Cotta
1. Place lychee purée in a pan with whipping cream, bring to the boil then remove from heat.
2. Steep gelatin in cold water, strain, and stir through hot lychee mixture until dissolved. Cool to blood temperature then pipe 15g into each silicone mini mould. Divide raspberries and soaked basil seeds evenly between each and place in the freezer to set.
3. When ready, de-mould and lay onto a tray lined with silicone paper. Refrigerate until required
To make the Raspberry Mousse
1. Melt chocolate in microwave, stirring every minute until melted.
2. Place whole eggs and yolks into a food mixer with a whisk attachment and whisk on a slow speed.
3. In a clean saucepan, cook the sugar to 121°C. When the sugar reaches 105˚C, increase the speed of the mixer to medium-high. Once it reaches 121˚C, slowly pour hot sugar over the whisking eggs and continue to whisk until they reach 40°C and are light and fluffy.
4. Soften the gelatin in cold water and warm the raspberry purée in a small saucepan until hot, but not boiling. Strain the water from the gelatin and dissolve in the hot purée.
5. Allow the purée to cool slightly then add to the egg mixture to make a pâte à bombe. Lastly, fold in the semi-whipped cream and place directly into a large piping bag fitted with a 1cm nozzle.
6. To assemble, place the dome silicone moulds onto a tray and spray lightly with vegetable cooking spray. Fill the mould 2/3 full with raspberry mousse and tap tray 3-4 times on work surface to remove air bubbles.
To make the Ice Cream
1. Put the raspberry purée in a pan and reduce on a low heat until you are left with 40g. Remove from heat, allow to cool.
2. Put lychee purée, milk, cream, stabiliser and glycerine in a pan and bring to boil. Whisk egg yolks and caster sugar until pale and fluffy.
3. Pour a small amount of boiling lychee liquid over yolks while whisking to temper yolks. Add contents of the bowl back to the pan to incorporate with the remaining lychee liquid.
4. Cook over moderate heat to form a crème anglaise, stirring continuously until the mixture reaches 83˚C.
5. Pass crème anglaise through a fine chinois and chill rapidly in a blast chiller. Churn in an ice cream maker. When almost set, ripple through the raspberry purée and place in the freezer to set.
6. While the ice cream is churning, make the vermicelli. Preheat the oven to 160˚C, line a tray with a slip mat, and melt butter and maple syrup. Make 10g bundles of kataifi and drizzle and sprinkle with brown sugar. Bake until golden for 10 minutes.