Monday, May 26, 2008

Lychees and Almond Cream in Puff Pastry with Raspberry and Lime Syrups

This is my entry to The Leftover Queen's Royal Food Joust. Other entries can be found at the forums. This is my first entry into a food blog event. Anxious to make something other than hamburgers I was excited to do something different from what I've been cooking all month. It was fun to make em.

There are a couple of components. Here's the stuff:
1 can lychees in juice, drained (we're really just going to use 9-12 lychees in this recipe)
1 sheet puff pastry
1 egg, beaten

Stuff for the raspberry syrup:
1/4 cup fresh raspberries
1/4 cup frozen mixed berries
1/4 cup plus 3 tbsp water
3 tbsp sugar
1 tbsp cornstarch

Stuff for lime syrup:
1/2 cup lime juice
1/2 cup sugar
1/4 cup plus 3 tbsp water
1 tbsp cornstarch

Stuff for almond cream:
1 cup roasted almonds
1/2 cups powdered sugar
1/3 cup sugar
5 tbsp corn syrup
1/2 to 1 cup milk
1/2 tsp almond extract

To do:
First do the almond cream. Except for the milk, put all the ingredients for the almond cream in a food processor. Let it run for a minute or so. Once you have a paste-like mixture-- it's actually now a marzipan -- you can start drizzling in the milk to lighten the consistency, while still processing. The final mixture should be creamy and smooth, yet still thick (I would say, about as thick as mascarpone cheese). Set aside.

Now, work on the syrups. For each of the syrup, mix 3 tbsp water with 1 tbsp cornstarch in a small bowl. For the raspberry, place the fresh and frozen berries, 1/4 cup water and sugar in a small saucepan, over medium heat. Once it begins to boil, stir in the cornstarch mixture until the sauce is no longer runny. Do the same for the lime, beginning with the lime juice, 1/4 cup water and sugar. Once that boils, stir in the cornstarch mixture so that the sauce thickens. Run the raspberry sauce through a sieve to separate the seeds and other solids.



Preheat the oven to 400 degrees F.

Now that the key components are finished, pour the almond cream mixture into a pastry bag and fill each individual lychee with the cream. The puff pastry sheet should be cut into 3 inch by 3 inch squares. Place one lychee in each pastry sheet square, folding opposite corners together to make little dumplings. Arrange dumplings on a baking pan lined with parchment paper. Before the pan is placed in the oven, brush each dumpling with the beaten egg and poke each dumpling to make little vent holes.

Bake for about 15 minutes or until puff pastry is golden brown. To plate, drizzle with syrups. I like to keep the syrup on the plate so the diner can control the tartness of the lime and the sweetness of the raspberry.

Here they are! This recipe makes about 9 stuffed lychee pastries.



That's it! Total prep and cook time was about 1 hour.

5 comments:

Dhanggit said...

oh this is such a beautiful combination!! i could already imagine the taste :-) thanks for sharing the recipe, i will definitely add this on my to "try list"

Brittany said...

Awesome! Very creative use of the ingredients (lychees are a great addition)- for your first blog event, you really knoecked it out of the park :D

diva@theSugarBar said...

beautiful!! i definitely like that syrup

bagel said...

Thanks. These were fun to make. If you don't have almonds, this would be very good with mascarpone stuffed into the lychees as well.

kittie said...

These look great - I've just voted for you!

Also - am amazed at the burger extravaganza - I'm away for a proper look! :D