I found these charming recipes over at My Tartette and I just had to pass it along! I love charming little recipes for cakes & cookies suitable for tea-time. And when it’s pink? It’s even better!
I have an affinity for exotic fruits as well as citrus treats, so this combination really sparked my interest! I grew up enjoying Lychees and they are amazingly versatile in recipes. (I’ll have to share another lovely sauce recipe I acquired in another post!) Anyway, I hope these photos will inspire you in the kitchen like it has for me! :D
Lychee Rose Parfait with Strawberry Sorbet:
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup butter, softened
1 cups white sugar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Divide the dough in half and refrigerate. Roll out one half to 1/2 inch thick and put the sheet of dough on a parchment lined abking sheet. Bake8 to 10 minutes. Remove from the oven and let cool 2 minutes. While still warm cut out 8 rounds with a 3 inch cookie cutter. Set aside. Use the remaining half for regular cut out cookies if desired.
Strawberry Sorbet, adapted from Richard Leach:
3 cups fresh diced strawberries
1 1/2 cups sugar
1/2 cup wildflower honey
1 cup water
3 Tb lemon juice
Combine the ingredients in a blender and puree until smooth. Pass through a fine sieve then freeze in an ice cream machine according to manufacturer’s directions. Keep frozen until ready to use.
Lychee Rose Parfaits, adapted from Richard Leach:
1 14oz. can lychees
2 tsp. rose water extract (or to taste)
2 eggs, separated
6 Tb sugar
3/4 cup creme fraiche (can substitute sour cream)
1/4 heavy cream
Drain the lychees and keep or discard the juice. Puree in a food processor with the rose extract. Set aside.
In a bowl, combine the egg yolks and 2 Tb. of the sugar and whisk until pale and thick. In a separate bowl, whisk the egg whites until firm peaks are formed. Add the remaining 1/4 cup of sugar and whip for one more minte, until glossy. Whip the creme fraiche and heavy cream together until firm peaks are formed.
Fold the whites into the egg mixture. Add to the lychees. Lastly, fold in the cream mixture. Place the parfait in a piping bag.
Using 8 3 inch metal rings, place a sugar cookie at the bottom of each ring. Pipe the parfait mixture evenly between the 8 rings, leaving some space for the strawberry sorbet. Set in the freezer for 30 minutes or until firm. Fill the remainder of the tubes with the sorbet. Smooth the tops and keep in the freezer until ready to use.
Orange Blossom Macarons with Blood Orange Curd:
For the shells:
120 gr. egg whites, divided
35 gr. sugar
150 gr. finely ground almonds
150 gr. powdered sugar
1 Tb blood orange zest
For the boiling syrup:
150 gr. sugar and 50 gr. water
Sift the ground almonds and powdered sugar. Add the blood orange zest. In a stand mixer, whip 60 gr. egg whites to soft peaks, add 35 gr. sugar.
In the meantime, in a saucepan on high heat bring the water and sugar for the syrup to 230 F. on a candy thermometer.Slowly add the boiling syrup to the egg whites and continue to whip on medium – high speed until they are completely cooled and you have a shiny meringue (10-15 minutes).
Mix the remaining 60 gr. of egg whites and the sifted almond/sugar and carefully fold into the meringue.
Fill a pastry bag fitted with a plain tip with the mixture and pipe macarons about 3 inches in diameter on parchment paper lined baking sheet. You can let them sit at room temperature for 20 minutes if desired. This is often done to assure those little feet at the bottom but I found that I can skip this step with this recipe and still end up with the same result.
Bake at 320 for 15 minutes. Let cool.
Blood Orange Curd, adapted from Alice Medrich:
grated zest of 1 blood orange
2/3 cup strained blood orange juice
1/2 cup sugar
Combine the zest, sugar, juice in a saucepan, and bring to a simmer.
In a small bowl, beat the eggs until light.
Beat some of the orange mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes.
Strain and refrigerate, covered with plastic wrap until ready to use.
Fill the macarons with about 1 Tb of the curd and refrigerate.