Lychee Sorbet
Rose Water, Whipped Yogurt, Pop Rocks, Meringue, Olive Oil
Chef Juliana Corrado of Estela | New York
Adapted by StarChefs | March 2025 | Photo: alexander zeren
INGREDIENTS
Lychee Sorbet:
345 grams glucose syrup
200 grams granulated sugar
80 grams trimoline
11 grams sorbet stabilizer
1 kilogram lychee purée
80 grams xanthan gum, hydrated
10 grams citric acid
1 gram kosher salt
Meringue:
180 grams egg whites
180 grams granulated sugar
180 grams powdered sugar
Whipped Yogurt:
Yield: 20 servings
50 grams rose water
20 grams xanthan gum, hydrated
300 grams Greek yogurt
35 grams granulated sugar
2 grams kosher salt
245 grams heavy cream
5 grams Versawhip
To Assemble and Serve:
Yield: 1 serving
Dried rose petals
Granulated sugar
Extra virgin olive oil
Unflavored pop rocks
METHOD
For the Lychee Sorbet:
In a pot over medium heat, add glucose syrup, sugar, trimoline, sorbet stabilizer, and 600 grams water. Bring mixture to 180°F. Remove from heat and let cool over an ice bath. Once cooled, add remaining ingredients. Mix until well combined. Transfer mixture to an airtight container and freeze overnight. The next day, transfer to an ice cream machine and process according to manufacturer’s instructions. Transfer to a nonreactive container and freeze.
For the Meringue:
Heat oven 175°F. In the bowl of a stand mixer fitted with a whisk attachment, add egg whites and sugar. Whip until medium peaks form. Add powdered sugar and mix until well incorporated. Transfer mixture to a silicone-lined half sheet tray. Using an offset spatula, spread into an even ⅛-inch-thick layer. Bake 2 hours. Let cool, then break into shards. Transfer to an airtight container and refrigerate.
For the Whipped Yogurt:
In a mixing bowl, combine rose water and xanthan gum. In the bowl of a stand mixer fitted with a whisk attachment, add rose water mixture, yogurt, sugar, and salt. Mix 2 minutes on high speed, or until a light, fluffy texture is achieved. Fold in remaining ingredients. Mix until glossy and mixture has thickened. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a mixing bowl, combine rose petals and sugar. Set aside. Place desired amount Whipped Yogurt in the middle of a serving plate. Top with 1 scoop Lychee Sorbet. Form a small divot in the middle of Lychee Sorbet and fill with olive oil, desired amount pop rocks, and rose petal-sugar mixture. Cover with 1 shard Meringue.
