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Fingerfood & petits fours
Fingerfood & petits fours
Lychee
Coconut
Coconut
Raspberry
Raspberry
Descriptive diagram
Iced lychee lollipops with Willamette raspberry
Coconut and lychee sorbet
PONTHIER lychee purée
PONTHIER coconut purée
Water
Sugar
Atomised glucose powder
Stabiliser
PONTHIER lemon purée
PONTHIER coconut purée
Water
Sugar
Atomised glucose powder
Stabiliser
PONTHIER lemon purée
1000g
1000g
1000g
400g
160g
16g
150g
1000g
1000g
400g
160g
16g
150g
Heat the water to 45°C. Add the powders, bring to the boil and pour over the 3 PONTHIER fruit purées. Blend and leave to rest. Churn the sorbet. Put in a flexipan dome mould, then chill.
Raspberry sorbet
PONTHIER raspberry puree
Sugar
Water
Stabiliser
Glucose
Sugar
Water
Stabiliser
Glucose
1000g
215g
440g
4g
120g
215g
440g
4g
120g
Heat the water to 45°C. Add the powders, bring to the boil and pour over the PONTHIER raspberry purée. Blend and leave to rest. Churn the sorbet. Put in a flexipan dome mould, then chill.
White icing
White chocolate
Cocoa butter
Chopped almonds
Coconut powder
Cocoa butter
Chopped almonds
Coconut powder
250g
75g
50g
50g
75g
50g
50g
Brown the coconut powder for a few minutes over a low heat. Melt the white chocolate and the cocoa butter and add the coconut powder and chopped almonds.
Assembly
Assemble the dome of coconut and lychee sorbet and the dome of raspberry sorbet to form a ball. Dip it in the white icing and chill. Serve with fresh raspberries.
