Serves

4

Method

Rose Litchi Crème: Ingredients: 200g litchi puree • 8g rose essence • 20g sugar • juice of one lime • 4g gelatine sheet • 250g whipped cream Method: Place the litchi puree, the rose essence, the sugar and the lime juice into a saucepan and heat • Place the gelatine in cold water to soften, before allowing to melt in the litchi puree mix • Pour into a clear glass and leave to chill in the fridge • After 30 minutes mix half of the whipped cream with the puree in the glasses and return to the fridge Raspberry Compote: Ingredients: 180g raspberries • 90g sugar • 15ml lemon juice Method: Mix all the ingredients in a saucepan and cook for about 10 minutes • Place in the fridge to chill Pistachio “Financier” Sponge: Ingredients: 80g icing sugar • 30g pistachio powder • 70g egg white • 50g melted butter • 35g flour • 2g baking powder • 2g vanilla liquid Method: Mix the sugar, the pistachio, the flour, the baking powder and the vanilla in a bowl, pouring in the egg white and the melted butter little by little • Spread out in a baking tin and bake for 8 minutes in an oven preheated to 180ºC • When baked, cut out circular sections of the sponge to match the size of the glass and place in the glass between the litchi crème and the remaining whipped cream • Finish the glass with a layer of raspberry compote, and top with a few raspberries