This dessert was inspired by the famous “Ispahan” association (raspberry/lychee/rose) created by Pierre Hermé. I love this recipe and it rescued me several times when I had no time to make dessert. I always keep a pack of raspberries in my freezer and a tin of lychees in my cupboard in order to be able to make this crumble at the last minute (the other ingredients are always present in my cupboard). It is quick to make and quite original.
You’ll need: the pan of your choice (rectangular, circular, etc.) or individual dishes.
For 6 persons:
- 1 can of lychees (250g drained)
- 250g raspberries (fresh or frozen)
- 115g cold butter
- 115g ground almonds
- 115g granulated sugar + 1 tablespoon
- 115g flour
- 3 tablespoons of rose water
- 3 ladyfinger biscuits
In a bowl, mix together the ground almonds, the sugar, the flour and a pinch of salt. Cut the butter into pieces and add it to the mix. Knead the mixture with your fingers in order to obtain a sandy consistency. Let it rest 1 hour in the fridge. In the meantime, unfreeze the raspberries in the microwaves oven.
Preheat the oven to 180°C. Drain the lychees, cut them in 4 and blend them with the raspberries in another bowl. Pour 3 tablespoons of rose water and stir.
Butter a pan or individual dishes and crumble the ladyfinger biscuits at the bottom. Distribute the fruit mix into the pan or dishes and cover it with the dough.
Bake for 30 minutes at 180 °C (350°F). You can serve this crumble cold, warm, or hot.
- You can replace the rose water by orange blossom water, it is delicious.
- You can use a red berries mix instead of raspberries.