Craving a taste of the tropics? Look no further than lychee! This tropical fruit brings a delicate sweetness and a floral aroma that instantly elevates any dessert to new heights. Whether you're in the mood for something light and refreshing or decadently rich, lychee has you covered. Dive into these five irresistible lychee dessert recipes and prepare to be whisked away on a culinary adventure like no other.
# Lychee Sorbet
Ingredients 2 cups fresh lychee pulp (about 20 lychees)
1/2 cup water
1/2 cup granulated sugar
2 tablespoons fresh lime juice
Mint leaves for garnish (optional)
Method- Peel and deseed the lychees, then blend the pulp until smooth.
- In a saucepan, combine water and sugar, stirring over medium heat until the sugar dissolves to make a simple syrup.
- Allow the simple syrup to cool completely, then mix it with the lychee puree and lime juice.
- Pour the mixture into a shallow dish and freeze for about 4 hours, stirring every hour with a fork to break up any ice crystals.
- Once fully frozen, scoop the sorbet into bowls, garnish with mint leaves if desired, and serve immediately for a refreshing treat.
# Lychee Cheesecake
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup lychee puree
1 cup whipped cream
Fresh lychee fruits for garnish (optional)
Method- Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl, then press the mixture into the bottom of a greased springform pan.
- Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add lychee puree while continuing to beat until well combined.
- Fold in the whipped cream until the mixture is light and fluffy, then spread it evenly over the cooled crust.
- Chill the cheesecake in the refrigerator for at least 4 hours or until set. Before serving, garnish with fresh lychee fruits for an extra burst of flavor.
# Lychee Panna Cotta
Ingredients 1 cup lychee puree
1 cup heavy cream
1/4 cup granulated sugar
1 tablespoon gelatin powder
2 tablespoons cold water
Fresh mint leaves for garnish (optional)
Method- In a saucepan, combine lychee puree, heavy cream, and sugar over medium heat, stirring until the sugar dissolves.
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- Once bloomed, gently heat the gelatin mixture until it dissolves completely.
- Remove the lychee mixture from heat and stir in the dissolved gelatin.
- Pour the mixture into ramekins or molds and refrigerate for at least 4 hours or until set.
- To serve, gently unmold the panna cotta onto serving plates and garnish with fresh mint leaves if desired.
# Lychee Tart
Ingredients (Pastry) 1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1 egg yolk
1 tablespoon ice water
Ingredients (Filling) 1 cup lychee puree
1/4 cup granulated sugar
1 tablespoon cornstarch
Fresh lychee fruits for topping
Method- In a food processor, pulse flour, butter, and sugar until the mixture resembles coarse crumbs. Add egg yolk and ice water, then pulse until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out the chilled dough and press it into a greased tart pan, trimming any excess.
- Preheat the oven to 375°F (190°C). Blind bake the tart shell for 15 minutes, then remove from the oven and let it cool.
- In a saucepan, heat lychee puree, sugar, and cornstarch over medium heat, stirring until thickened.
- Pour the lychee filling into the cooled tart shell and top with fresh lychee fruits.
- Chill the tart in the refrigerator for at least 1 hour before serving.
# Lychee Granita
Ingredients 2 cups lychee puree
1/2 cup granulated sugar
1/2 cup water
2 tablespoons fresh lime juice
Lime zest for garnish (optional)
Method- In a saucepan, combine water and sugar, stirring over medium heat until the sugar dissolves to make a simple syrup.
- Remove the simple syrup from heat and let it cool completely.
- Mix the lychee puree, simple syrup, and lime juice in a shallow dish, then place it in the freezer.
- Every 30 minutes, scrape the mixture with a fork until it forms icy flakes.
- Continue scraping every 30 minutes until the entire mixture is frozen and resembles fluffy shaved ice.
- Serve the lychee granita in chilled glasses, garnished with lime zest if desired, for a refreshing and light dessert.