Crop's: the natural choice

Raspberry couverture

• 100 g Crop's raspberry fruit puree
• 8 g vegetal gelatine
• 30 g water

Bring to boil.

Raspberry and lychee cremeux

• 5 g gelatine powder
• 20 g water
• 200 g Crop's lychee fruit puree
• 120 g eggs
• 100 g sugar
• 150 g butter

Mix the cold water and the gelatine. Heat the lychee puree, the sugar and the eggs till 84°C. Add slowly the gelatine and the butter. Pour in a mould and refrigerate until hard. Unmold in the raspberry couverture. 

Pavlova

• 320 g pasteurized egg white
• 500 g sugar
• 4 tablespoons of cornstarch
• 1/2 dl fruit vinegar

Whip the egg white and the sugar, add slowly the cornstarch and the vinegar. Put in the oven on baking paper. Bake at 200°C for about 10 minutes, then at 150°C for about 45 minutes.

Rose sorbet

• 1,2 l red fruits tea
• 100 g dried rose petals
• 300 g Crop's lychee fruit puree
• 500 g sugar
• 600 g atomized glucose
• 8 g agar
• 4 g stabilizer

Bring to boil the tea and the lychee puree. Soak the rose petals in it. Pour through a sieve and add the sugar, the glucose, the agar and the stabilizer. Bring to boil again, leave to cool and pour in a Pacojet.  

Marinated lychees

• 2 dl water
• 100 g sugar
• 8 bay leaves
• 12 fresh lychees

Peal the lychees and marinate in a sugar syrop made with bay leaves.

Powder of bay leaves

• crumble
• 50 g sugar
• 50 g softened butter
• 50 g broyage pur
• 50 g pastry flour
• 50 g bay leaves

Bake at 170°C. Dry 50 g of bay leaves and cut finely. Mixh with the crumble. 

Raspberry gel

• 200 g Crop's raspberry puree
• 50 g water
• Cabernet Sauvignon vinegar
• 2 g kappa
• 1 g agar

Bring to boil. Leave to cool and mix until smooth.