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Lychee Pear Blush

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Ms Elaine Teng

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Prep 40 mins • Bake 20 mins • Serves 6

 

  • 2 eggs (separate whites from yolks)
  • 17g flour, sieved
  • 15g olive oil, alternatively use corn oil
  • 10g milk
  • 15g sugar (for beating egg whites)
  • 15g beetroot syrup (refer to recipe below)
  • ¼ tsp lychee essence
  • 1/8 tsp cream of tartar

 

TOPPING

 

  • 6 lychees, from can, drained
  • 6 strawberries
  • 1 Korean pear, thinly sliced
  • ½ tbsp instant jelly powder
  • 50g water

 

BEETROOT WATER

 

  • 40g beetroot, sliced
  • 60ml water

 

BEETROOT SYRUP

 

  • 30ml beetroot water
  • 20g sugar
  • 2 kaffir lime leaves
  • 2cm ginger, crushed
  • ½ lemongrass bulb, sliced
  • 2 sprigs mint leaves
  • ¾ tsp corn flour
  • 1½ tsp water

 

LYCHEE PISTACHIO FRESH CREAM

 

  • 70g whipped cream
  • 10g pistachio, chopped
  • ¼ tsp mint leaves, chopped
  • 1/8 tsp lychee essence

 

Steps

 

  1. Prepare the beetroot water. Combine sliced beetroot and water in a pot and bring to the boil over low heat for 10 mins. Leave mixture to chill overnight in order to achieve an intense colour.
  2. Prepare beetroot syrup. Place all ingredients into a small pot and cook over low heat for 3 mins. Remove from heat and drain. Cool before use.
  3. Preheat oven to 170C. Prepare baking try with 6 cupcake cases.
  4. Use hand whisk to mix 2 egg yolks with olive oil, milk beetroot syrup, lychee essence and sieved flour, till well blended.
  5. Use mixer to whisk egg whites and cream of tartar till foamy before adding sugar. Beat for about 1½ mins, till soft peak form (not stiff – slightly curved).
  6. Add to egg yolk mixture in 2 batches. Mix till well combined.
  7. Put cake batter into a piping bag and pipe mixture into each cupcake case, to about 3/4full.
  8. Bake in oven for about 20 mins or until golden brown.
  9. Remove from oven and leave to cool.
  10. Prepare lychee pistachio fresh cream. Combine all the ingredients in a bowl and mix well. Chill in the fridge before use.
  11. Use a chopstick to make a hole in the centre of each cupcake.
  12. Pipe in whipped lychee pistachio cream.
  13. Cut Korean pear into short slices and soak in beetroot water briefly. 
  14. Decorate each cupcake with sliced Korean pear, and top with one lychee stuffed with one strawberry.
  15. Stir instant jelly powder in 50g water, and boil over low heat till mixture turns clear.
  16. Leave to cool before glazing the pear, lychee and strawberry. Serve cold.

 

Source: Food & Travel Magazine. Reproduced with permission by Ms Elaine Teng

 

 

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