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.
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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
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
Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London. Travelling the world with his pastry consultancy business Smart Patisserie (and slinging gourmet doughnuts in Wembley under the Longboys brand), he effortlessly brings a delicate, refreshing touch to restaurant dessert menus.
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Lychee and raspberry salad with raspberry rose elixir
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Lychee and raspberry salad with raspberry rose elixir