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Lychee delight

Lychee ganache

  • Les vergers Boiron Lychee Puree - 220 g
  • Lime (skin and juice) - 1 pc
  • Gelatin - 7 g
  • Lychee liquor - 10 g
  • Emmi plain yogurt - 100 g
  • Zéphyr white chocolate cacao barry - 250 g
Warm the puree and add the gelatin, then pour on the melted white chocolate.
Add the yogurt and the liquor at the end.

Pain de Gênes

  • Almond paste marzipan (for baking) - 300 g
  • Eggs - 4 pcs
  • Cake flour - 25 g
  • Corn flour - 25 g
  • Melted butter - 90 g
  • Lime zest - 2 pcs
Use a Robot-Coupe to mix almond paste and eggs then add the flour, zest and butter at the end.

Finishing

Fresh raspberries, white chocolate decorations, fresh (or canned) lychees.
Bake the pain de Gênes at 180°C, garnish with the ganache and the fruits.