Recipes, Desserts

Raspberry-lychee ice cream and orange tuiles

Raspberry-lychee ice cream & orange tuiles

For 6 people

Difficulty : medium

Price : medium

Preparation time : 1h

Cooking time : 20min

Resting time : 12h

Ingredients

For the ice cream

  • 2 egg yolks
  • 100g sugar
  • 200g milk
  • 200g cream
  • 250g lychees
  • 200g raspberries
  • 2 cl rose water

For tuiles

  • 200g granulated sugar
  • 75g almond powder
  • 75g flour
  • 50cl orange juice
  • 75g melted butter
  • Zest of one orange

Ustensils

  • Saucepan
  • Mixing bowl
  • Whisk
  • Eutectic ice cream scoop

Ice cream preparation

To be prepared the day before

In a saucepan, heat the milk and cream.

In a mixing bowl, whisk the egg yolks and sugar until pale, then pour the hot (but not boiling) milk over the mixture.

Heat to 85°C (185°F). Then blend with peeled and pitted lychees, raspberries, and rose water. (Reserve some whole fruits). Chill in the refrigerator.

Pour the mixture into an ice cream maker and churn, adding some whole fruits during the churning process. Finally, store in the freezer.

Preparation of the orange tuiles

In a mixing bowl, mix in this order: sugar, almond powder, flour, orange juice, zest, then slightly cooled melted butter.

Let the mixture rest for 1 hour in the refrigerator to firm up. Then, place small dollops of dough on a non-stick baking mat, spacing them far enough apart to spread and shape them into rounds of the desired size. Make sure they don’t touch each other.

Bake at 200°C (392°F).

Shape the tuiles into the desired bowl shape immediately after taking them out of the oven. They need to be warm and flexible to work with.

Presentation of your dessert

For the day

Shape nice scoops using the ice cream scoop and place them in your tuile bowls.

Twist: Add a few crystallized rose petals for a poetic touch.

Ice-cream scoop, eutectic

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