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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
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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
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).

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