Raspberry Chiffon Cake with Lychee Sorbet and Raspberry Gelée

Preparation info
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Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Raspberry chiffon cake with lychee sorbet, raspberry gelée, fresh raspberries, lychees, and rose-scented syrup. From early summer to early fall, fresh lychees, native to south China and now grown in Hawaii and Florida, deliver their perfumed punch. Inside what appears to be an impenetrable spiked shell, the pearly white fruit fairly drips with juice, somehow tasting how fragrant roses smell. (A rosewater-flavored plating sauce used here amplifies that impression.)

Once its hard ined