- TM 31
Ingredients
Cinnamon crunch (please prepare the day before)
- 60 g rolled oats
- 20 g sesame seeds
- 60 g Almond flakes
- 30 g pistachios
- 1 pinch ground cinnamon
- 1 tbsp honey
- 1 tbsp brown sugar
Lychee jelly (please prepare the day before)
- 500 g tinned lychees (including syrup)
- 15 g gold leaf gelatine (approx. 7 sheets)
- 130 g cold water
- 50 g caster sugar
Rose chantilly cream (please prepare the day before)
- 3 g gold leaf gelatine (approx 1 ½ sheets)
- 20 g cold water
- 500 g pouring (whipping) cream
- 100 g caster sugar
- 1 tsp Rosewater
Lychee granita (please prepare this three hours in advance)
- 500 g tinned lychees (including syrup)
- 50 g caster sugar
Chocolate mint ganache
- 150 g pouring (whipping) cream
- 8 sprigs fresh mint, leaves only
- 30 g honey
- 250 g milk chocolate, broken into small pieces (2cm)
Lychee compote
- 5-10 fresh lychees, peeled, deseeded and quartered
- 1 sprig fresh mint, leaves only, finely chopped
- ¼ tsp lime juice
- ¼ Lime, zest only
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Please prepare this the day before.
Preheat oven to 160°C. Line a baking tray with baking paper and set aside.
Place all ingredients into mixing bowl and combine 5-10 sec/speed 3.
Spread mixture on prepared baking tray and bake for 10 - 15 minutes (160°C), or until golden, stirring 1 - 2 times during baking to ensure even baking.
Allow to cool completely on baking tray then transfer to an airtight container overnight.
Please prepare this the day before.
Place lychees and syrup into mixing bowl and purée 1 min/speed 8. Transfer to a bowl and set aside.
Weigh gelatine sheets and water into a separate bowl and set aside to bloom (approx. 5 minutes).
Meanwhile, without cleaning mixing bowl, add sugar and 180 g of the lychee purée and heat 5 min/70°C/speed 2.
Remove bloomed gelatine from water and squeeze gently to remove excess water. Add gelatine to mixing bowl and incorporate 2 min/speed 2. Discard water.
Add remaining lychee purée and mix 15 sec/speed 1.
Place a serving glass on the mixing bowl lid and carefully pour approx. 70 g of the jelly into the bottom of the glass. Repeat with 3 - 5 remaining serving glasses and jelly, then place into refrigerator to set overnight.
Please prepare this the day before.
Weigh gelatine sheets and water into a bowl and set aside to bloom (approx. 5 minutes).
Meanwhile, place cream, sugar and rosewater into mixing bowl and heat 10 min/70°C/speed 3.
Remove bloomed gelatine from water and squeeze gently to remove excess water. Add gelatine to mixing bowl and incorporate 2 min/speed 4.
Transfer cream to a metal bowl, cover with plastic wrap and place in refrigerator overnight.
Place all ingredients into mixing bowl and combine 3 min/50°C/speed 4-8, gradually increasing tospeed 8 to break down fruit completely.
Press mixture through a fine-mesh sieve into a high-sided baking tray and place in freezer for 1 hour. Remove from freezer and scrape granita with a fork to create a snow-like consistency. Return to freezer, and repeat process every 30 minutes over the next 3 hours.
Place cream and mint into mixing bowl and heat 12 min/90°C/
"Counter-clockwise operation" /speed 3. Transfer mixture into a metal bowl, cover with plastic wrap and set aside to infuse for 2 hours.
Using a fine-mesh sieve, strain cream mixture back into mixing bowl and heat 8 min/70°C/speed 4. Discard mint.
Add honey and chocolate and mix 20 sec/speed 3. Transfer into a bowl, cover with plastic wrap and set aside (do not refrigerate).
Combine all ingredients in a small bowl, cover with plastic wrap and store in refrigerator until needed.
Place a serving glass with set lychee jelly on mixing bowl lid and weigh in 50 g of Chocolate mint ganache. Repeat with remaining serving glasses and ganache, then place all glasses in refrigerator to set (approx. 30 minutes).
Meanwhile, insert butterfly whisk. Place Rose Chantilly cream into mixing bowl and whip 1 – 1 min 30 sec/ speed 2.5, or until soft/medium peaks form.
Gently spoon Rose Chantilly cream over ganache, then top with Cinnamon crunch, Lychee compote and Lychee granita as the top layer. Serve immediately.
Cinnamon crunch
Lychee jelly
Rose Chantilly cream
Lychee granita
Chocolate mint ganache
Lychee compote
Assembly
Tip
Rolled oats can be substituted for pumpkin seeds in the Cinnamon crunch.
For a simpler dessert, the lychee granite is sensational on its own!
The Cinnamon Crunch is amazing sprinkled over yoghurt for a healthy breakfast or snack.
Pour the Chocolate Mint Ganache over ice-cream for a decadent dessert or use it to ice your favourite chocolate cake.
Thermomix Model
-
Recipe is created forTM 31
Comments