Raspberry and lychee opera

Making the recipe

For a 33×33 stainless steel frame

Frozen puree without added sugar Lychee

Frozen puree without added sugar Raspberry

Ingrédients

Whole eggs – 375g
Ground almonds – 250g
Sugar – 250g
Flour – 62g
Egg white – 250g
Sugar – 75g
Butter – 62g

Whisk the eggs with the ground almonds and sugar.
Fold in the flour using a spatula.
Whisk the egg whites until stiff and fold in the sugar.
Using a spatula, gently fold the egg whites into the first mix, followed by the melted butter.
Roll out the sponge on a baking tray plus half a baking tray lined with baking parchment.
Bake at 180°C for 12 to 15 minutes.
Remove from the oven onto a wire rack and leave to cool.
Using the frame, cut out 3 squares of sponge and set aside for assembly.
Ingrédients

Frozen puree without added sugar Lychee – 500g
Sugar – 55g
NH Pectin – 12g
Gelatin mass – 55g

Heat the lychee puree in a pan.
Mix the dry ingredients.
Add the dry ingredients to the lychee puree and cook at 103°C, whisking continuously.
Add the gelatin mass at the end of cooking.
Pour into a mould or keep in a cool place.
Ingrédients

Frozen puree without added sugar Lychee – 300g
Egg yolk – 90g
Whole eggs – 110g
Sugar – 60g
Gelatin mass – 27g
Butter – 100g

Heat the lychee puree in a pan.
Blanch the egg yolks and sugar.
Mix the heated lychee puree with the blanched eggs, return to the pan and cook gently until boiling, whisking continuously.
Add the gelatin mass.
Remove to a container and cool to 40°C.
Then blend in the butter in small pieces using a hand blender.
Pour into a mould or keep in a cool place.
Ingrédients

Frozen puree without added sugar Raspberry – 300g
Egg yolk – 90g
Whole eggs – 110g
Sugar – 70g
Gelatin mass – 27g
Butter – 120g

Heat the raspberry puree in a pan.
Blanch the egg yolks and sugar.
Mix the heated raspberry puree with the blanched eggs, return to the pan and cook gently until boiling, whisking continuously.
Add the gelatin mass.
Remove to a container and cool to 40°C.
Then blend in the butter in small pieces using a hand blender.
Pour into a mould or keep in a cool place.

Assembly

Place the first sponge square in the bottom of the frame, then soak in the lychee syrup.
Make the raspberry confit and pour over the first sponge.
Keep refrigerated.
Make the lychee confit and pour over the raspberry confit.
Keep refrigerated.
Place another square of soaked sponge on top.
Make the lychee cream and pour over the sponge, levelling and smoothing if necessary.
Place the last soaked sponge square immediately on top of the lychee cream.
Make the raspberry cream, pour over the sponge and smooth with an angled palette knife.
Keep refrigerated.
Make the raspberry icing and ice only the top of
the frame.
Remove the Opera from the frame and cut into
slices 2.5cm wide and 12cm long.
Keep in the fridge.

Corentin MAGNIN

With a passion for pastry making from an early age, Corentin Magnin launched his career at the age of 20 and soon became Head Pastry Chef at Maison Rostang.
After working as a trainer at UTEC Emerainville, he joined Les vergers Boiron in 2024 as French Head Chef.