lychee

Finish you Asian-inspired feast with this delicately flavoured jelly.

Green tea jelly with lime and ginger lychees

gelatine powder

water

can lychees in syrup

lime

2cm-piece fresh ginger, peeled, thinly sliced

caster sugar

mint

Winter is here and curry is the ultimate in warming food. Try this Thai-style red duck curry for a spicy and hearty evening meal.

Red duck curry

coconut cream

Chinese barbecue duck, skin and bones removed, coarsely chopped

tbsp fish sauce

brown sugar

can lychees, drained

cherry tomatoes

Thai basil leaves

Kaffir lime leaves, deveined, roughly torn

red chilli, sliced lengthways

green chilli, sliced lengthways

jasmine

red chillies,

red onion, finely chopped

tsp finely chopped fresh lemon grass

tsp finely chopped fresh galangal

garlic cloves, finely chopped

tsp finely chopped fresh coriander roots

tsp finely grated Kaffir lime rind

peppercorns

coriander seeds

cumin seeds

tsp rock salt

shrimp paste

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Thai Red Curry Duck

Chinese bbq duck, deboned

garlic,

(30 milliliters) ginger, chopped

(5 milliliters) black peppercorns

(120 milliliters) leeks, chopped

(120 milliliters) carrots, chopped

(30 milliliters) lemongrass, chopped

(480 milliliters) coconut milk

(45 milliliters) palm sugar, chopped

(45 milliliters) fish sauce

(480 milliliters) fresh pineapple, peeled and chopped into 1 inch pieces

(240 milliliters) cherry tomatoes, whole and scored

(60 milliliters) Thai basil leaves

eggplant,

(1.2L) Jasmine rice

Place duck bones in a stock pot with water, garlic, ginger, black peppercorns, leeks, carrots and lemongrass.

Bring to a simmer over medium heat, and cook for 2 hours.

Meanwhile, reduce coconut cream in a Dutch oven until oil starts to split.

Add curry paste and cook for 2-3 minutes.

Add coconut milk, fish sauce and palm sugar.

Bring to a simmer before adding the duck meat.

Cook for 15 minutes, then add eggplant, pineapple, cherry tomatoes and lychee.

Cook for 15-20 minutes or until pineapple and eggplant are tender.

Add basil leaves, and finish cooking for 2 minutes.

Remove from heat and serve portions with a side of rice.

Sweet, bitter, creamy, and so, so good, milk tea makes for an irresistible base for this bread pudding. 

Milk Tea Bread Pudding With Crème Anglaise

1-lb. brioche loaf, torn into large irregular pieces

sweetened condensed milk

half-and-half

Tbsp. sugar

Diamond Crystal or ½ tsp. Morton kosher salt

vanilla extract

black tea bags (such as English breakfast)

Unsalted butter (for pan)

golden raisins

vanilla bean ice cream

Powdered sugar (for dusting)

lychees, drained, halved (optional)

Milk tea is a delicious result of Hong Kong’s melting pot history. Chinese tea drinking rarely involves dairy, but the British influence in Hong Kong created what recipe developer and fashion designer Peter Som describes as a magical elixir made by combining strong black tea and sweetened condensed milk. Sweet, bitter, creamy, and so, so good, milk tea is very drinkable on its own and is an irresistible base for this bread pudding. Melted and warmed vanilla ice cream makes for a lightning-fast, no-stress crème anglaise.
For the rest of Som’s Thanksgiving menu, see his recipes for Asian Pear Salad With Peanut-Lime Dressing, Roasted Brussels Sprouts With Gochujang Brown Butter, Sweet Potato Tian, Dutch Oven No Mai Fan, and Char Siu Wellington.

Bon Appétit

Place a rack in middle of oven; preheat to 300°. Spread out brioche on a rimmed baking sheet. Bake, tossing halfway through and reducing oven temperature if browning too fast, until brioche is very dry and lightly toasted, 25–35 minutes. Let cool.

Meanwhile, bring condensed milk and half-and-half to a bare simmer in a medium saucepan over medium heat. Remove from heat and whisk in granulated sugar, salt, and vanilla until sugar is dissolved. Add tea bags and let sit 25 minutes.

Remove tea bags from pan, wringing them out over pan; discard tea bags. Whisk egg yolks and egg into tea mixture until incorporated.

Increase oven temperature to 350°. Butter a 13x9" baking dish. Arrange brioche in an even layer in baking dish and scatter raisins on top. Pour custard mixture over; toss brioche to coat, then press down lightly to partially submerge. Let sit 20 minutes to give brioche time to soak up custard.

Bake bread pudding until golden brown and custard is puffed and just set (it should barely jiggle when gently shaken), 35–40 minutes. Let cool 20 minutes before serving.

Meanwhile, heat ice cream in a small saucepan over low heat, stirring occasionally, until melted and just warmed through (do not simmer), 5–8 minutes. Transfer crème anglaise to a small pitcher or bowl.

Dust bread pudding with powdered sugar, then cut into squares and divide among plates. Drizzle crème anglaise over and arrange lychees around if desired. Serve remaining crème anglaise alongside.

This recipe was adapted from Wilton &amp; Garnish &amp; Glaze.

Lychee Madeleines with a Hibiscus Tea Glaze & Dried Rose Petals

unsalted butter

all-purpose flour

baking powder

salt

eggs, room temperature

white sugar

lychee extract

sugar,

lychee juice

hibiscus tea bag

rose petals,

In a small saucepan, heat lychee juice over medium-high heat and once it reaches a boil, steep with a hibiscus tea bag. Let sit for at least 10 minutes.

Combine powdered sugar and 3-4 tablespoons of the lychee juice tea. Whisk until smooth. Set aside.

For the Glaze:

In a small saucepan over medium heat, melt butter and mix with a rubber spatula until it has a deep brown color, about 3-5 minutes. Remove from heat immediately and transfer to a small bowl to stop cooking; set aside to cool to room temperature.

In a small bowl, combine flour, baking powder and salt; set aside. In the bowl of a stand mixer, beat eggs and sugar on medium-high speed until thickened and pale yellow in color, about 8 minutes. Add lychee extract. Using a spatula, sift flour mixture and gently fold into egg mixture in three additions.

Take about 1/2 cup of the batter and mix it into the cooled melted butter until thoroughly mixed.

Mix this tempered butter mixture into the rest of the batter, folding it in until combined. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F. Generously butter cavities of the madeleine pan. Scoop 1 heaping tablespoon batter into each cavity. Bake for 10-12 minutes or until the edges are golden brown.

Immediately transfer madeleines to a cooling grid, shell side up. Cool completely. Glaze each side and then top with rose petals.

For the Madeleines:

These sweet-tart wonders are surprisingly easy to make—only 5 ingredients! 

Eggless Lime Custards with Lychees

kosher salt

sugar

heavy cream, divided

lime juice

lychees,

Making these sweet-tart wonders might be easier than remembering to buy ice cream. This recipe is from chef Bryant Ng of Cassia in Santa Monica, CA.

Bring wide strips of lime zest, salt, ½ cup sugar, and 2 cups cream to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally and being careful not to let mixture boil over, until cream is slightly thickened, about 5 minutes. Remove from heat and stir in lime juice. Strain mixture through a fine-mesh sieve into a large measuring glass; divide among 4 small glasses, bowls, or 8-oz. ramekins. Chill until custards are no longer warm, about 30 minutes, then cover with plastic wrap and continue to chill until set, at least 2 hours.

Just before serving, whisk remaining ½ cup cream in a small bowl to soft peaks; whisk in remaining 1 Tbsp. sugar.

Top each custard with dollops of cream, a few lychees (you may have a few left over), and some finely grated lime zest.

Do Ahead: Custards can be made 2 days ahead. Keep chilled.

Lychee Martini is so yummy! Strange to use the term yummy for a martini; however, once you try this recipe, I know you will mutter the same words

Lychee Martini

vodka

Grand Marnier

lychee syrup ()

lychees (for garnish)

Place your martini glasses in the freezer a couple of minutes before serving, optional.

In a martini shaker add the vodka, Grand Marnier, lychee syrup, and fill with ice cubes. Shake vigorously for a couple of seconds.

Pour into 2 martini glasses and garnish with two lychees per glass.

This light, refreshing and easy cocktail is a riff on the Hugo Spritz, giving the same herbal notes, with a lychee liqueur twist. The cocktail comes out bright, perfectly balanced, with just a touch of lime to counter any overpowering sweetness. It&#39;s the perfect summertime drink.

Lychee Spritz

ice (for serving)

& 1/2 ounces Lychee Liqueur (I recommend Giffard Lichi-Li)

Prosecco

lime juice (about one lime wedge

lime (for serving)

mint (for serving)

Add the ice to a large wine glass. Pour over the lychee liqueur. Gently pour over the prosecco so you get the ombré effect. Squeeze in half a teaspoon of lime juice.

Give one gentle mix and garnish with a slice of lime and sprig of mint.

These spooky Halloween Jello shots will have you seeing eye to eye with a fruity surprise.

Halloween Eyeball Jello Shots

oz Lime jello

Of hot water

Of vodka

Lychee

Cherries

Create green lime flavored Jello following package instructions and add vodka after cooled

Pour jello mix into plastic party cups and refrigerate until slightly hardened

Slice one quarter of a maraschino cherry and insert it into a lychee

Slice the end of a grape and insert it into the maraschino cherry to create an eyeball

Place the fruit eyeball into the firm jello cups and top with more jello

Shanghai noodles? Check. Barbecued duck? Check. Lychees? Check. This beautiful noodle recipe has it all - from the crunchy-skinned duck to the sweet, soft lychees.

Shanghai noodles with barbecue duck and lychees

Shanghai thick wheat noodles (from Asian grocers)

snow peas, sliced lengthways

duck

Lebanese cucumbers,

coriander, leaves picked

lychees, peeled, stones removed

soy sauce and Chinese black vinegar (chinkiang)

tbs sesame oil

tsp sambal oelek (Indonesian chilli paste) or other chilli paste

garlic clove, crushed

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This amazingly soft and moist cake adorned with sweet lychees, matcha cream, and caramel syrup will be your new favorite cake.

The Best Soft and Moist Lychee Cake Ever

200 gr canned lychees (7 oz, drained and reserved 1/2 of the juice)

gr unsalted butter (3.5 oz, softened)

gr sugar +

eggs

gr flour

almond flour

tsp baking powder

gr sugar (1.5 + 1/4 oz)

unsalted butter (3/4 oz, diced)

Tbsp heavy whipping cream

ml heavy cream

100 gr drained canned lychee (3.5 oz)

Preheat your oven to 350 F. Roughly chop the lychees and set aside. Grease 8-inch cake tin and line with a parchment paper. Place butter and 75 gr sugar in a bowl of stand mixer with paddle attachement and whip until pale and fluffy. Add in 1 egg at a time and continue to beat until all is combined. Add in the rest of the dry ingredients and beat until all is combined. Fold in the chopped lychee into the cake batter. Pour the batter into the cake tin and bake for about 30 minutes or tooth pick inserted into the middle of the cake comes out clean. Let it cool for 10 minutes in the tin and then let it cool down completely on wire rack

Pour in the lychee syrup you reserved earlier and 2 Tbsp of sugar into a small sauce pan. Bring to a boil and then let it simmer until it is reduced by half. Remove from the heat and let it cool down completely. Once the cake has cooled down completely, brush this syrup all over the cake

Prepare the lychee syrup:

Combine sugar, water in a small sauce pan and cook for about 5-6 minutes until the mixture turns a golden-brown caramel. Stir in the diced butter and cook for another couple of minutes. Slowly add in the heavy cream and stir continuously and continue to cook for another 2 minutes. Remove from the heat and let it cool down

Prepare the caramel sauce:

Whisk the heavy cream and matcha powder (optional) in a stand mixer until it form a soft peak. Place the cake on a serving plate and spread the whipped cream on top of the cake. Place some lychee pieces on top of the cake and then drizzle with caramel sauce. It is best served at room temperature. It may be a bit hard when you first get it out from the fridge, so let it sit for about 30 minutes at room temperature and then it will be softer and super yum! It will keep for up to 4 days in the refrigerator

Top 11 lychee recipes from across the web

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Top 11 lychee recipes from across the web

The most viewed lychee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green tea jelly with lime and ginge...

Red duck curry

Thai Red Curry Duck

Milk Tea Bread Pudding With Crème A...

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Eggless Lime Custards with Lychees

Lychee Martini

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Halloween Eyeball Jello Shots

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The most viewed lychee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine