Glazed Lychee Almond Vanilla Dessert
Let yourself be tempted by the creation of these glazed lychee almond vanilla dessert, enhanced by VAKANA in vanilla ganache.
Download the recipe
Chinensis Lychee Sorbet
- Mineral water 390 g
- Sugar 200 g
- SOSA glucose powder DE33 120 g
- SOSA dextrose 40 g
- Ice cream stabilizer 8 g
- ADAMANCE Lychee purée 100% 1240 g
Heat the water. When it reaches 85°F (30°C), add the sugars. At 115°F (45°C), add the stabilizers mixed with some of the initial sugar (approx. 10%). Once the mixture reaches 185°F (85°C), pasteurize it for 2 minutes then quickly cool it to 40°F (4°C). Mix the syrup and fruit purée together. Leave the mix to sit for at least 4 hours. Mix and churn between 14°F and 20°F (-6°C and -10°C). Store in freezer at 0°F (-18°C).
Glazed almond vanilla ganache
- Almond milk 150g
- Vakana perle de vanille 5 g
- SOSA dextrose 85 g
- SOSA glucose DE60 80 g
- Powdered gelatin 220 Bloom 5 g
- Water for the gelatin 25 g
- 70% Provençal almond paste 100 g
- VALRHONA OPALYS 33% Chocolat chocolate 100 g
- Whipping cream 450g
Heat milk with vanilla pearl, dextrose and DE60 glucose. Pasteurize at approx. 185°F (85°C) and add the bloomed gelatin. Mix with the almond paste. Gradually pour over the chocolate and blend until you have a perfect emulsion. Cool the mixture, then add the cold cream and mix again. Keep refrigerated.
Moist Almond Sponge
- SOSA extra fine blanched almond flour 115 g
- Corn starch 17 g
- SOSA baking powder 2 g
- Eggs 82 g
- Egg yolks 33 g
- Sugar 74 g
- SOSA invert sugar 58 g
- Sunflower oil 66 g
- Whipping cream 49 g
- NOROHY VAKANA vanilla pearl 2 g
Mix the ingredients together. Use immediately.
Almond Streusel for "Glazed Almond Streusel Crisp"
- Raw cane sugar 80 g
- SOSA extra fine blanched almond flour 80 g
- Fine salt 1 g
- All-purpose flour 80 g
- European-style butter 80 g
Using the paddle attachment in a mixer, mix the cold cubed butter with the other ingredients until they have a crumbly, grainy texture. Bake in a fan-assisted oven at 300ºF (150°C) until golden brown.
Glazed Almond Streusel Crisp
- Almond streusel 305 g
- Crispy wafer flakes (Eclat d’or) 90 g
- Fleur de sel 2 g
- 70% Nutty Almond Praliné 60 g
- VALRHONA clarified butter 50 g
Mix the baked streusel, crispy wheat flake cereal and fleur de sel. Mix together the almond praliné, liquid butter and streusel.
Chilled Absolu Spray Glaze (for ice cream)
- Mineral water 30 g
- SOSA dextrose 45 g
- SOSA glucose DE60 30 g
- Absolu Cristal Neutral glaze 195 g
Mix together the water, dextrose and glucose DE60 and bring to a boil. Combine with the Absolu Cristal and blend. Use the glaze to spray at a temperature of 80°F (25°C).
Step by step guide
Make the lychee sorbet and iced whipped ganache. Leave to rest in the refrigerator for at least 12 hours. Make the moist sponge mix and pour approx. 150g into 5.5 inch-diameter rings. Bake in a fan-assisted oven at 340ºF (175°C) for about 12 minutes, with the oven door locked. Leave to cool, then freeze without removing the frame. Make the shortbread crust, then take 200g and place inside 6 inch-diameter ring molds lined with rhodoid sheets. Spread the crisp over the edges. Churn the lychee sorbet and spread 150g over the frozen sponge disk. Quick-freeze. Once the filling is frozen, place it on the streusel crisp base.
Whip some of the ganache to make the decoration: using a piping bag with a serrated nozzle, pipe a 5.5 inch-diameter grid onto dipping paper attached to a rack. Quick-freeze. Whip the remaining ganache and decorate the ring with approx. 250g. Peel off the decoration and press lightly onto the surface, so that the ganache squeezes up slightly around the edges. Quick-freeze. Prepare the Absolu glaze and spray it onto the dessert.
