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Raspberries and lychees accompany this gourmet and light dessert that comes from Asia. To make the taste buds travel at the moment of dessert.
Ingredients:
For 4 people
- 25 cl of fresh cream
- 3 sheets of gelatin
- 1 vanilla pod
- 20 cl of Suzi Wan coconut milk
- 120 g caster sugar
- 250 g raspberries
- 8 lychees (fresh or canned)
- 4 cl of water
Preparation:
Soak the gelatin sheets in a bowl of cold water to soften them.
Pour the coconut milk and the cream into a saucepan.
Split the vanilla bean in half lengthwise and scrape the seeds with a small knife over the pan.
Add 80 g sugar, mix and bring to a boil. Cook over very low heat, stirring for 5 minutes.
Squeeze the gelatin leaves and add them to the pan while mixing well. Divide the preparation into four verrines and place in the refrigerator for 4 hours.
Prepare the coulis: mix raspberries with 40 g of sugar and water.
Go to fine Chinese to eliminate the seeds.
Peel the lychees and pith them. Cut them into 2 or 4.
Photo: Suzi Wan
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