Transparent raspberry and lychee

Pastry recipe
Traiteurs de France

Traiteurs de France

Association de Traiteurs
For 20 years, Les Traiteurs de France (French Caterers’ Association) reunites the best French independent caterers. With 36 members, this network is a leader in culinary innovation, in the art of hos...
  1. Compote

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 50 g
    • Raspberries - 150g
    • Blueberries - 20g
    • redcurrant - 20g
    Make a raspberry and red berry compote by gently cooking raspberry puree, fresh raspberries, blueberries and redcurrants. Garnish the bottom of the glasses with the chilled compote.

    In this step

  2. Lychee mousse

    Ingredients

    • Frozen fruit purée, sugar added : Lychee - 100 g
    • cream 35% - 300g
    • White chocolate - 50g
    Make a lychee mousse by adding whipped cream to the lychee puree and warm chocolate. Garnish the top of the glasses with the mousse.

    In this step

  3. Presentation

    Ingredients

    • Red fruits
    Once the filled shot glasses have set in the refrigerator, decorate the dessert with the red berries.

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