The “Yu Her Pau Lychee” has large fruit, thick flesh and a small pit. It is in the legend that this lychee variety has won the smile of the Emperor’s favorite concubine. Therefore, Yu Her Pau lychee is also know as the “Smile of the Concubine”. Often referred to as the “Queen of Fruits”.The annual harvest season of Yu Her Pau Lychee only last a short 4 weeks between mid-May to mid-June, hence the rarity and high prices.
Taste and Texture
The fresh fruit has a "delicate, whitish pulp" with a floral smell and a fragrant, sweet flavor. Since this perfume-like flavor is lost in the process of canning, the fruit is usually eaten fresh to fully experience the sweet and slightly sour flavor, firm, tender, and faintly crisp texture.
Choose lychees with red shells that are heavy for their size. Brown patches indicate sweeter fruit.
Health Benefits of Lychee
Low in fat, cholesterol free, sodium free, excellent source of vitamin C.
Increase Immunity, Protects from Free radicals, Increase Blood formation, Increase Metabolism and Promotes healthy weight loss, Prevent Early Aging, Prevent High blood pressure, Protection from Arthritis, Protect from Asthma, Improve cardiovascular health.
Lychee Mascarpone Macrons
For the macaron shells:
100g egg white, aged
3g egg white powder
90g caster sugar
140g almond flour
160g icing sugar
1/2-1 teaspoon red food colouring
- Preheat oven at 170 degrees Celsius.
- Sift almond flour and icing sugar together in a bowl.
- In a separate bowl, whisk egg whites and egg white powder till soft peaks are formed. Whisk in caster sugar until stiff peaks form.
- To the egg white mixture, fold in dry ingredients from Step 2 in 1/3 portions to combine. Add colouring, then fold in the mixture more vigorously. Test the consistency from time to time by lifting a generous dollop of macaron paste and dropping it into the mixing bowl. If the macaron paste does not settle smoothly after 30 seconds, continue folding the paste. If the macaron paste smooths out too quickly, you’ve gone too far.
- Pipe out the shells onto a baking sheet lined with parchment and leave them to rest for 25 minutes before baking.
- When a crust is formed, turn temperature on oven down to 140 degrees Celsius and bake for 15 minutes, turning the tray halfway through baking.
- Cool parchment of baked shells on cooling rack. Unmould when the shells are completely cool.
For the Lychee White Chocolate Mascarpone Cream:
120g white chocolate
20g unsalted butter
150g mascarpone, room temperature
- Melt white chocolate and butter and leave to cool.
- Blitz lychees in food processor, remove the juice by pressing purée through a sieve. Retain 6 tablespoonsful of the lychee juice, and also retain all of the pulp.
- Whisk mascarpone till loosened, and beat in white chocolate mixture till combined. Add the lychee pulp and 3 tablespoons of lychee juice, beat till combined.
For the Tea-infused Jelly:
1/2 tablespoon tea leaves
120ml boiling water
3 tablespoons lychee juice (from above)
1 tablespoon gelatin (depends on the instructions on the packet and how hard you want the jelly to be)
- Steep tea leaves in boiling water and lychee juice for 10 minutes. Filter.
- Add gelatin to filtered tea and refrigerate to set.
- Once jelly is set, cut jelly into small cubes.