Lychee & Basil

Name: Lychee & Basil
Ingredients: 160 g Milk; 160 g Butter; 160 g Water; 170 g Flour; 68 g Sugar; 60 g Brown soft sugar; 6 g Salt; 250 g Cream; 115 g White chocolate; 2.5 g leaf gelatin; 3 g leaf gelatin; 50 g Soft butter; 6 g Sugar; 60 g Flour; 35 g lychee liqueur; 75 g Egg yolk; 10 fresh basil leaves; 75 g Cream; 300 g Cream; 150 g Lychee purée; 280 g Whole egg; 200 g pandan juice; 65 g Water; 2 lychee liqueur; 5 g leaf gelatin; 38 g Sugar; 100 g Lychee purée; 150 g Cover jelly; 150 g steamed milk; 75 g lychee

Choux au craquelin (tiger puffs) based on lychee and basil.

For approximately 20 profiteroles.

Ingredients

160gMilk

160gButter

160gWater

170gFlour

6gSalt

6gSugar

280gWhole egg

60gBrown soft sugar

50gSoft butter

60gFlour

68gSugar

250gCream

2.5gleaf gelatin

150gLychee purée

115gWhite chocolate

3gleaf gelatin

35glychee liqueur

300gCream

10fresh basil leaves

200gpandan juice

150gCover jelly

75gEgg yolk

75gCream

2lychee liqueur

150gsteamed milk

65gWater

5gleaf gelatin

38gSugar

100gLychee purée

75glychee

scoop of vanilla ice cream

Preparation

Heat the milk, water, butter, sugar, and salt.
Add the flour and stir well until you have a dough ball.
Remove from the heat and place the mixture in a stand mixer with a whisk, gradually adding the egg.
Let the mixture cool and fill a piping bag with it.

Mix the butter, light brown sugar, and flour in a food processor.
Roll the mixture out thinly between baking paper (about 2 mm thick).
Place in the freezer and then cut out circles.
Pipe the choux pastry onto a baking mat and place slices of frozen crackling dough on top.
Bake at 190°C for about 25 minutes.

Soak the gelatin sheets in cold water.
Heat the cream, sugar, and lychee puree and dissolve the gelatin sheets in it.
Let the mixture cool and then whip it until light and airy.

Soak the gelatin sheets in cold water.
Heat the cream and lychee liqueur and dissolve the gelatin in it.
Pour the warm mixture over the white chocolate and mix well.
Let the mixture cool and then whip it until light and airy.

Heat the jelly with the pandan juice to about 40°C.
Blend in the basil leaves using a hand blender.
Strain the mixture and chill until use.

Mix the ingredients well together using an immersion blender.

Soak the gelatin sheets in cold water.
Heat the lychee puree with the sugar and water.
Dissolve the soaked gelatin sheets in this.
Cut the lychee into cubes and add to the mixture.
Store chilled and stir the mixture before serving.

Fill two choux pastries with the mousse of lychee puree and two choux pastries with the mousse of lychee liqueur and white chocolate.
Place the choux on a plate and pour the pandan and basil sauce around them.
Spoon some lychee compote alongside and place a few quenelles of vanilla ice cream.
Finish the dish with the lychee liqueur foam.