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Rose Raspberry Lychee Parfaits

Feb 14 by Anita 3 Comments

Rose Lychee Parfait Flatlay

Happy Valentine’s Day! These rose raspberry lychee parfaits are inspired by my recent trip to Hong Kong, where this flavor combination seemed to pop up everywhere. I shared some of my favorite finds in my last post, but there were so many other places I didn’t get to mention that they’re spilling over into this one.

If you’re just here for the recipe, click here to jump directly to the end. If you’re in the mood for a few more travel photos, here are some more shots from my photo album that didn’t make it into my last post – images from one of my most favorite places to visit.

Lady M Crepe CakeLady M ‘s Rose Mille Crepes cake – one of my favorite new desserts I tried this last trip.

Crystal Jade XLB

Xiao long bao from Crystal Jade – always one of my first stops when I go to Hong Kong.

Hong Kong Skyline

Hong Kong lit up for the holidays, as seen from the harbor. The best way to view the lights is from a boat – there are numerous harbor cruises nightly.

Mom and Flower Girl

Isabelle’s second time around as flower girl. She’s a pro now.

Ocean Park Gondolas

Repulse Bay and the South China Sea, as glimpsed from the gondolas at Ocean Park. This amusement park has some of the most amazing views in all of Hong Kong.

Agnes B Party B Cakes

Chances are pretty good that your dessert in Hong Kong will have a cute face on it. Party bear cakes from Agnes B Cafe.

Donguri Republic Totoro Hong Kong

Heaven for Hayao Miyazaki/Studio Ghibli fans: Donguri Republic has outlets in Hong Kong now, meaning Totoro merchandise galore.

Cobo House Matcha Financier

Matcha financier from Cobo House‘s artisanal cha chaan tea set. Little works of art.

Peking Duck

Peking duck is usually on my must-eat list in Hong Kong too. Zither Garden in Wan Chai has a stellar version, and the rest of their menu is excellent as well.

Big Buddha

A visit to Big Buddha on Lantau on New Year’s Day. Go early or the lines for the gondola get very long, very quickly.

More giant cute stuffed animals, this time the uber-popular Line Friends at Langham Place in Mong Kok.

Yum Cha Kitchen

The open kitchen at Yum Cha. I love the little bird cages hanging up on the rail, a nod to old tradition.

Yick Fat Building

I didn’t get to do a lot of urban exploration while in Hong Kong (too little time!) but I did get to visit the Yick Fat Building and capture this iconic spot. A stunning example of the old Hong Kong tenements.

Back to dessert. Rose, raspberry, and lychee has been a classic pastry flavor combination ever since Pierre Hermé invented the Ispahan. Here the flavors show up in a ombre rainbow of cream, coulis, and cookie. The entire dessert is fairly quick to put together, unless you’re making the cookies from scratch. I recommend this chocolate cookie recipe from Serious Eats, which bakes into nice, chunky crumbles, but if you prefer, store bought cookies work fine as well. Serve these parfaits the day they’re made so the cookie layer doesn’t become soggy.

Rose Lychee Parfait Layers

Happy Valentine’s Day to you and yours. I hope you celebrate what you love today, tomorrow, and all the days after.

Rose Lychee Parfait Closeup

Rose Raspberry and Lychee Parfaits
 
Print
Author: Anita Chu
Serves: 8 parfaits
Ingredients
Raspberry Coulis
  • 6 oz raspberries
  • ¼ cup (50 g) sugar
Chocolate cookies, about 24 (see blog post for notes)
Lychee cream
  • 200 g lychee puree (some specialty stores carry lychee puree, or you can buy canned or fresh lychees and puree them in the food processor)
  • ⅓ cup (80 g) sugar
  • 4 g (2 leaves) leaf gelatin or 2 teaspoons powdered gelatin
  • 1 cup (230 g) heavy cream, whipped
Rose Whipped Cream
  • 1 cup (230 g) heavy cream
  • 2 tablespoons sugar
  • 2 teaspoons rose water
  • pink food coloring as desired.
Instructions
For the raspberry coulis:
  1. Combine raspberries and sugar in a small saucepan.
  2. Cook over medium-low heat on the stove, stirring occasionally to prevent burning, until raspberries soften and burst into liquid.
  3. Strain into a small bowl. Let cool while you make the other components.
For the chocolate cookies:
  1. Crush the chocolate cookies by hand or in a food processor into small pieces - you don't want to turn them into crumbs, but larger chunks.
For the lychee cream:
  1. Combine pureed lychees and sugar together in a bowl. Bloom gelatin in water. Heat in microwave and mix into lychee mixture.
  2. Whip cream in stand mixer with whisk attachment to soft peaks. Add in lychee mixture and mix until combined - it will turn back into a liquid with the added lychee mixture.
  3. Divide the cream among the glasses, filling between halfway and two thirds full.
  4. Place in refrigerator for about 15 to 20 minutes to let the cream start setting.
For the rose whipped cream:
  1. Combine cream, sugar, and rose water together in bowl of a stand mixer. Whip with whisk attachment to soft peaks. Add food coloring as desired and mix in.
To finish the assembly:
  1. Spread a thin layer of the raspberry coulis over the lychee cream.
  2. Mound some of the whipped cream on top of the raspberry coulis. Serve immediately or you can chill in refrigerator for a couple hours further.
3.5.3228

 

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Filed Under: Asia, Custards, Fruit, Pastry, Recipes, Travel Tagged With: chocolate, hong kong, lychee, parfait, raspberry, rose, travel, valentine's day

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Comments

  1. 1

    Natalie says

    Feb 14 at 8:53 pm

    Wow these parfaits look so pretty and perfect for Vday (but I’d love to make them any day actually ♥). So delicious!

    Reply
  2. 2

    Millican Pecan says

    Oct 16 at 6:46 pm

    Yes, I think these would be good for any day, not just valentines! They look perfectly elegant, and I would love to make these for my friends. Thank you for sharing the recipe. Lovely! And love your website!

    Reply
    • 3

      Anita says

      Nov 22 at 11:33 am

      Thank you! I hope you enjoy them, and thank you for visiting my site!

      Reply

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about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More about pastrygirl

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