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Mc2_fruit paste Lychee/ginger, rose sugar

This recipe is inspired by the Myrcène de glace and Myrcène de glace ''Brassin spécial'' beers, creations of François Chartier with partner in crime Stéphane Modat (chef at Fairmont Château Frontenac restaurants), from the book Les Recettes de Papilles et Molécules – Taste Buds and Molecules.

This Mc2_fruit paste was inspired both by floral volatile molecules tinted with rose fragrance, which dominates in lychee and rose, as well as by many other volatile compounds shared by lychee, mango and ginger. These same aromatic molecules are present in aromatic varietal wines, like Vidal, a grape that we use to make our Myrcène de glace and Myrcène de glace "Brassin spécial" beers.

Cooking all three together could only result in a creation that's larger than life!

A powerful attraction creating an electric force between the compounds of the same families they all share results in an extremely fragrant, flowery and exotic fruit paste. Its refinement is comparable to that of some of the world's most exquisite perfumes.

The flavours overlap in subtle fashion while developing into a long, tasty finale.

Ingredients

  • 300 g (2/3 lb) of canned lychee (separate 2/3 fruit, 1/3 syrup)
  • 50 g (1/4 cup) white sugar
  • 9 g (2 tbsp.) agar-agar
  • 150 g ( ½ cup) white sugar – I’m confused here. Why put the sugar twice? The third time it’s clear for coating, but - why is there more sugar here?
  • 2 g (1 tbsp.) rose petals
  • 5 g (1 tsp.) grated ginger
  • 5 g (1 tbsp.) white sugar for coating

Directions

  1. Add the sugar and the agar-agar.
  2. Keep on blending until you obtain a homogenous mixture. Pour through a fine cheesecloth.
  3. In a thick-bottomed pan, boil the mixture for 5 minutes, constantly stirring with a whisk.
  4. Pour the mixture on a platter covered with plastic wrap. The mixture should be about 1 cm thick.
  5. Refrigerate for an hour.
  6. Meanwhile, prepare the rose and ginger coating sugar.
  7. Put the white sugar and the chopped rose petals in a mixing bowl.
  8. Grate the ginger using a microplane and add to the mixture. Note: this is easier when the ginger is frozen.
  9. Cut the fruit paste into 1 cm (1/2 inch) cubes and roll in rose/ginger sugar.

"Liquid harmonic trails"

Once more, the natural electric force that binds the ingredients sharing the aromatic molecules of the same families surpasses the classic pairing based on sourness, sweetness, bitterness and saltiness.

One needs to have savoured a dry white Vidal wine along with this sweet paste to understand the power and solidity of this aromatic thesis.

So imagine the perfect and dashing harmony with one of our gastronomic beers, the Myrcène de glace or Myrcène de glace "Brassin spécial".