Moisten your lips. And, shudder in expectation.
Fleshy pillowy sweet glossy Lychees and Saffron Cream with a hint of rose water, cardamoms and earthy nutmeg.
What’s your favourite lychee accompaniment?
This dish will topple your belief that vegan food can’t be simple to conjure up.
- When you fancy sinking into your sofa after a long day at work
- When you’ve got a fancy dinner party and are low in time and a dish that’ll have your guests savouring your every word
- When you’ve got the kiddies rambling around the home and need them to have some fruit to keep them going
Lychees and Saffron Cream was inspired when a fellow photographer pushed me to create a photo with lychees in. Lychees reminds me of Bali and sitting at one of the terraces in Ubud and watching the World go and eating wholesome fresh tropical fruits and earthy vegetables.
Lychees come into season between May to July. It is native to China. Lychees has a reddish-greenish husk, with white fleshy fruit with a silky sheen.
Lychees and Saffron Cream is vegan and paleo.
- 500g of fresh lychees or 2 x 200g drained canned lychees
- 150g almonds, blanched
- 400ml filtered water
- 60g raw unrefined cane sugar
- 7 to 10 threads of saffron
- 4 cardamon pods, seeds
- ½ lemon juice
- 1tsp rose water
- 1tsp vanilla extract
- ½ tsp agar agar
- ¼ tsp nutmeg ground
- For the cream topping, blanche the almonds in boiling water to remove the skins. Transfer blanched almonds to a high-speed processor.
- Pour in the water, lemon juice, rose water and vanilla extract and add in the sugar, saffron threads, cardamon seeds and agar agar. Whizz until well combined.
- Transfer to medium saucepan and lightly heat and gently stir until it starts to thicken into a cream.
- Pour in the cream into serving bowls and leave to chill in the fridge for 30 minutes.
- Peel the lychees and destone or drain cans of lychees and chill in the fridge separately.
- When ready to serve, litter the lychees on top of the cream. Sprinkle nutmeg on top and serve chilled.