• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|

Lychee and raspberry salad with raspberry rose elixir

by Graham Hornigold
Item 1 of 1

This little bowl of raspberries and lychees in a clear raspberry and rose elixir makes the perfect pre-dessert when hosting an all-guns-blazing dinner party. Make the elixir in advance and simply assemble before serving.

First published in 2020
discover more:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

To serve

  • 1 handful of raspberries, halved
  • 1 handful of lychees, peeled, pitted and chopped
  • 1 lime, zested
  • dried rose petals
SAVE RECIPE

Method

1
Place the frozen raspberries, lychee purée, caster sugar and rosewater in a saucepan and bring to the boil. Remove from the heat and blend lightly with a stick blender to break up the raspberries
2
Strain the mixture through a muslin cloth set over a bowl in the fridge to form a clear liquid elixir. Chill until ready to serve
3
To assemble the dish, place pieces of fresh raspberry and lychee in the base of a small bowl. Pour in the raspberry elixir, then garnish with the lime zest and rose petals
  • 1 handful of raspberries, halved
  • 1 handful of lychees, peeled, pitted and chopped
  • 1 lime, zested
  • dried rose petals
First published in 2020
discover more:
Graham Hornigold

Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London, effortlessly adding delicate, refreshing touches to dessert menus. Previously group pastry chef at Hakkasan Group, he now travels the world with his pastry consultancy business Smart Patisserie (as well as producing the best doughnuts you've ever tasted under the Longboys brand).

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Raspberry
Raspberry
Recipe Collection
Eton mess
Eton mess
by Marcus Wareing
Lime
Lime
Recipe Collection
Rose
Rose
Recipe Collection
George Blogg
George Blogg
Chef Profile
Steven Doherty
Steven Doherty
Chef Profile
Load more

NAVIGATE

FOLLOW

SITES

© Great British Chefs 2023