Lychee Parfait with Kumquat Compote

Prepare: Drain lychee juice, set aside.

Parfait: Cut 4 lychees into small cubes and set aside with 12 whole ones. Finely mash remaining lychees and 1 dl lychee juice, heat in a small pan, remove from heat. Whisk in egg yolks, spread through a sieve into a large enough bowl. Whip the egg whites until stiff. Add sugar and cardamom, continue beating until glossy. Fold snow into fruit mixture with whipped cream and lychee cubes set aside. Fill into ramekins and freeze for at least 2 hours.

Compote: Boil lychee juice to half. Add kumquats and Grand Marnier, bring to a boil, simmer with lid off on stove top for about 10 min. Add the 12 lychees, warm.

Serve: Dip ramekins briefly in cold water, turn parfait out onto plates, perhaps thaw slightly, arrange compote next to it, garnish.

Chinese menu

– Stuffed tea eggs on sprout leaf salad – sweet and sour vegetable dessert dish – lychee parfait with kumquat compote

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