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Skill Level » Advanced

Raspberry Rose Lychee Tarts

Posted by: AUI

Active Time

1 Hour   30 Minutes

Total Time

4 Hour   30 Minutes


1Lemon Financier Sponge Cake



  1. Sift together the dry ingredients. Add in the lemon zest. In a stand mixer with a whip attachment combine the egg whites with the sugar and whip till medium peak. Add lemon zest into the sifted dry ingredients then fold into the meringue. Add the scraped vanilla bean into the melted butter, and then fold into the batter. Fold in the lemon compound. Spread onto a flat half-sheet pan lined Silikomart mat and bake at 350°F/176°C for 12- 15 minutes or until it is done.

2Raspberry Gelee



  1. Bloom the gelatin in ice water. In a pot combine the raspberry puree and sugar and bring to a boil then remove from the heat. Gently stir in gelatin. Use as desired.

3Raspberry Rose Lychee Mousse



  1. Bloom the gelatin. Heat the puree then add in the bloomed gelatin to dissolve. Make an Italian Meringue with the egg whites and sugar. Once cool, fold in the whipped cream. Then fold in the puree.

4Simple Syrup



  1. Combine the water and sugar in a saucepan and bring to a boil.

5Vanilla Chantilly Cream



  1. Combine the ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip until medium peaks form.

Flavor Profiles

Taste Profile

  • Sweet

Aroma Profile

  • Fruits (citrus, tropical, berries, etc.)
  • Nuts
  • Dairy
  • Others
  • Vanilla

Texture Profile

  • Dense
  • Others
  • Liquid
  • Soft
  • Light
  • Smooth

Temperature Profile

  • Cold
  • Room Temperature

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