Raspberry Lychee & Oat Recipe

Inspired by Chez Muffy

Time2h

Serves4

Raspberries sphere, 'financier', oat milk and roses rice pudding, raspberry and lychee sorbet

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Ingredients

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Raspberry Spheres

8.82 oz (250 g) Raspberries

0.42 cup (100 ml) Water

0.07 oz (2 g) Agar-Agar

Financier

3 1/2 oz (100 g) Almond Flour

2.82 oz (80 g) Powdered Sugar

3 large Egg Whites

2 2/3 oz (75 g) Unsalted butter

1.06 oz (30 g) 00 bread flour

Oat Milk and Rose Rice Pudding

2 1/8 cup (500 ml) Oat Milk

3 1/2 oz (100 g) Rice

1 3/4 oz (50 g) sugar

1 tsp Rose Water

1 pinch Celtic sea salt

Raspberry and Lychee Sorbet

7.05 oz (200 g) Raspberries

7.05 oz (200 g) Lychee (peeled and pitted)

3 1/2 oz (100 g) sugar

2 tbs ReaLemon lemon juice

Method

Raspberry Spheres

Prepare the Raspberry Spheres

In a saucepan, combine raspberries, water, and agar-agar. Heat over medium heat until boiling, then reduce to a simmer for 5 minutes. Blend the mixture until smooth, then strain to remove seeds. Pour into sphere molds and refrigerate until set.

Financier

Make the Financier

Preheat the oven to 180°C (350°F). In a bowl, whisk together almond flour, powdered sugar, and all-purpose flour. In a separate bowl, melt the butter and let it cool slightly. Add egg whites to the dry ingredients, then pour in the melted butter. Mix until combined. Pour into financier molds and bake for 15-20 minutes until golden brown.

Oat Milk and Rose Rice Pudding

Cook the Rice Pudding

In a saucepan, combine oat milk, rice, sugar, and salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 20-25 minutes until rice is tender. Stir in rose water and let it cool.

Raspberry and Lychee Sorbet

Prepare the Sorbet

In a blender, combine raspberries, lychee, sugar, and lemon juice. Blend until smooth. Pour the mixture into a shallow dish and freeze for about 2-3 hours, stirring every 30 minutes to break up ice crystals.