Indian chefs share tips to make delectable meals and beverages with lychees that can help you beat the humidity

Lychees or litchis? Regardless of how it is spelt, the pulpy fruit is sweet and juicy throughout, which is what makes it so reviving and delightful at this time of year. Lychees are as tempting as they come, with a red exterior and a translucent white bulb inside. The fact that they are only accessible for a brief period of time adds to their appeal. While it is often accessible in Mumbai markets in May and June, it is still there in July, so why not take advantage of them while they are still there?

The majority of chefs in Mumbai use them in a range of recipes and it is the same in restaurants and hotels throughout India, where they are accessible for a little bit longer. Chefs advise using canned lychees if fresh ones can't be found, though, to ensure that you still get to experience the fruit's rich flavour.

With the rain keeping you indoors, it is also the best time to put your chef's hat on and get into the kitchen or behind your home bar to cook up a storm or simply turn mixologist and lap up dishes, coolers or cocktails this season. It only gets better if you have been itching to get in the kitchen and try something new, then this is probably the best time because chefs say you can not only make desserts but also drinks with lychees, and that is what makes them versatile.

They suggest trying your hand at making a panna cotta or even a pudding to start with. If you want to impress guests coming to your home for a party, then use the fruit to give a twist to the classic Gin & Tonic or take it up a notch by mixing it with either a vodka or wine to create potent cocktails, that will surely be leaving you wanting for more because of the delicious flavour of the litchis that help elevate the drink.

Dishes

Litchi Rose Panna cotta by Chef Tarun Bhatia, executive chef, Plural, Fort
Chef Tarun Bhatia at Plural in Fort absolutely loves the litchi fruit because it is irresistible, silky, smooth, refreshing and delicately delicious. While the easiest way to use a lychee is a in a drink, he tells you to take it a step further to make a Litchi Rose Panna Cotta. He explains, "The litchi rose panna cotta has some real textural game on. The velvety cream with bits of sweet litchi brings in a lovely mouthfeel and the whiff of the rose adds deeper dimensions." The fact that the dessert is easy to make while adding a tropical punch, makes it ideal for the season.

Ingredients:

Litchi base
Heavy Cream 500 gm
Milk 100 gm
Sugar 100 gm
Litchi puree 100 gm
Agar Agar 10 gm

Rose base
Heavy Cream 500 gm
Milk 100 gm
Sugar 60 gm
Rose syrup 20 gm
Agar Agar 8 gm

Method:
1. Heat heavy cream, milk, sugar, litchi purée. Bring to a boil. Take off the heat & whisk in agar agar and let it simmer till slightly reduced for about 7-8 minutes on low flame. Strain through a sieve.
2. Pour the litchi-based thick liquid into a glass or mould, keeping some space for the rose base.
3. Repeat the same process for the rose base as above.
4. Garnish with fresh litchi, roselle flower, rose petals if you have them.

Buko Lychee Sorbet by Chef Mukesh Kumar Singh, Executive Chef of Novotel Imagicaa Khopoli, Khopoli
If you want a no-fuss litchi dish but have the patience, then Chef Mukesh Kumar Singh, Executive Chef at Novotel Imagicaa Khopoli, suggests making a Buko Lychee Sorbet, which has a coconut base. He explains, "When the light-weight lychee syrup is added, it is a natural sweetener and one can enjoy this treat knowing it's good for you as it's naturally free of refined sugar, fat and dairy." So, what are you waiting for? Go on and make the sorbet this weekend to beat the humidity with this easy four-ingredient recipe.

Ingredients:
Young coconut, shredded 2 cups
Coconut juice 2 cups
Lychee in light syrup 1 Fresh (20 pcs)
Sugar 2/3 cup

Method:
1. In a bowl, combine shredded coconut, coconut juice, lychee (including its syrup), and sugar.
2. Stir until sugar is dissolved.
3. Transfer into a container with a tight-fitting lid and freeze for a few hours or until solid (approximately 4 hours).
4. Serve frozen.

Asian Lychee Flourless Pudding by Chef Pankaj, Sous Chef At Araiya Palampur, Palampur
Believing in the true use of seasonal produce because of its freshness and nutritive value, chef Pankaj says using lychee is ideal. He explains, "The aromatic lychee is sweet, with slightly floral and acidic notes. Upon biting, the flourless pudding has a juicy flavour burst with a taste similar to a strawberry or pear with a hint of citrus making diners explore different notes in one dish."

Ingredients:
Deseeded lychee 100 gm
Lychee liqueur 20 ml
Liquid Glucose 10 gm
French Vanilla essence 4 ml
Corn syrup 30 gm
Castor sugar 30 gm
Water 250 ml

Method:
1. Deseeded lychees are blanched with glucose, castor sugar, and water for 10 minutes at 110-degree Celsius.
2. The mixture is blended with a food processor and enhanced with French vanilla and lychee liqueur.
3. On a double boiler cooking method corn syrup is added to the blend of lychee, sugar, glucose, vanilla, and liqueur. The mixture shall initiate to set and thicken. Remove from the double boiler.
4. Set the mixture in a confectionery mould, allow it to cool. It can be cut in any desired shapes and served cold best to the preferences.

Litchi Souffle by Chef Sohail Karimi, executive chef, Radisson Blu Resort and Convention Centre Karjat, Karjat
While they are in markets, you don't only make juice from lychees. Chef Sohail Karimi, executive chef at Radisson Blu Resort and Convention Centre in Karjat says you can experiment with a souffle. He explains, "Lychee is one of the most beloved yet briefest seasonal fruits in India. The Lychee Souffle is a good way to make the kids love lychees. It is a rich and creamy dessert and will definitely be a show-stopping dessert for special occasions."

Ingredients:
Full fat milk 2 cup
Powdered sugar 5 tbsp

For Gelatin
Gelatin Powder - 2 1/2 tbsp
Sugar 1 tbsp

For Cream
Whipping cream 22 gm
Custard powder 6 tbsp
Vanilla Essence 1/4 tbsp
Syrup from litchi can 1 cup
Lime juice 2 tsp
Powdered sugar 2 tbsp

Method:
1. Mix milk and sugar in a vessel and heat.
2. Dissolve custard powder in little cold milk and add to the hot milk. Stir till thick. Remove from heat and cool. Mix vanilla essence.
3. Mix together gelatin and sugar.
4. Add Litchi syrup. Double boil the mixture till gelatin is dissolved. Mix lime juice and beat on ice with an eggbeater till fluffy like cream.
5. Mix whipped cream and powdered sugar. Beat on ice cubes till cream is stiff but flowing. Reserve some cream for decoration.
6. Reserve a few whole Litchis for decoration. Cut the remaining Litchis into tiny bits.
7. Place a big vessel on plenty of ice cubes. Mix in cooled custard, beaten gelatin, cream and Litchi bits. Stir often, scrapping the sides till the souffle is mixed properly.
8. Pour the prepared souffle into a bowl. Set in the refrigerator till set.
9. Decorate with Litchi pieces and cream before serving.

Litchi Cheesecake by Chef Sandip Dutta, Executive Sous Chef, Backstage Gourmet, Salt Lake
A cheesecake is a classic and chef Sandip Dutta, who is the executive sous chef at Backstage Gourmet in Salt Lake says you can simply make it with lychees. While highlighting its health benefits, Dutta says, "Using lychees in desserts like cheesecake add values to the dish as food value as well as the taste of fresh fruits."

Ingredients:

Crust:
Graham cracker crumbs (about 2 sleeves) 1 1/2 cups
Ground cardamom 1/4 tsp
Granulated sugar 1/2 cup
Butter 400 gm

Filling:
Cream cheese, room temperature 500 gms
Granulated sugar 1 1/4 cups
Vanilla Extract 2 tsp
Saffron in warm milk to release the colour 1/8 tsp
Eggs, large 4 nos
Canned pureed fresh litchi blended 2 cups

Method:

For Crust:
1. Preheat oven to 325°. Lightly butter a 9-inch spring form pan and set aside.
2. In a medium bowl, combine the cracker crumbs, cardamom and sugar. Add the melted butter and stir until evenly moistened.
3. Press the crumb mixture firmly onto bottom and 1 inch up the side of the prepared pan. Refrigerate for 15 minutes.
4. Bake until the crust is set, about 10 minutes. Cool the crust completely. While the crust is cooling prepare the filling.

For Filling:
1. Set water to boil in a kettle for the water bath.
2. In a mixing bowl, beat the cream cheese on medium until fluffy, scraping down the sides of the bowl. Gradually add the sugar and beat well.
3. Add the Vanilla and Saffron and mix. Beat in the eggs, one at a time, at medium speed, scraping down the sides of the bowl after each addition. Beat in the pureed Litchi.
4. Wrap the bottom half of the spring form pan in foil. Pour the filling into the crust. Place the spring form pan in a roasting pan. Pour boiling water into the roasting pan to come halfway up the side of the spring form.
5. Bake on the middle rack until just set in the center, about two hours. Remove the pan from the water bath; let cool 20 minutes. Run a sharp knife around the edge; let cool completely. Cover; chill for four hours to overnight before serving.

Drinks

Osaka Martini by Varun Sharma, Head of Bars, EHV International - Comorin, Gurgaon
One of the easiest ways to make use of lychees are by using them in cocktails and Varun Sharma, head of bars at EHV International, which includes Comorin, says it is perfect to make a Gin martini with it. He explains, "The seasonal lychee is sweet, slightly floral, and a little acidic, which is perfect for making Gin martinis. Lychee goes really well with green apple, which is citrus in nature, and Rose, which adds a floral touch to it. Once gin is added, it makes the perfectly balanced martini cocktail."

Ingredients:
Gin 50ml
Fresh lychee juice 40 ml
Fresh green apple juice 30 ml
Citrus 15 ml
Rose water 3-4 dashes

Method:
1. Add the gin, fresh lychee juice, fresh green apple juice, citrus and rose water into a shaker.
2. Shake it well.
3. Pour it into a martini glass or couple, and garnish with green apple leather.

Sparkling Lychee and Raspberry by chef Amit Puri, founder, InSiViA Hospitality
Chef Amit Puri say one can not only make use of lychees but also raspberries to make a refreshing cooler that can be had during the season. He shares, "The sweetness of the fresh seasonal lychees and tart raspberries combine beautifully and complement each other in this refreshing beverage."

Ingredients:
Fresh Lychee, peeled and deseeded 1 cup
Fresh Raspberry, washed 1 cup
Sprite Half glass
Rosemary Sprig 1-inch sprig
Half lemon, cut into quarters
Mint leaves 5 nos

Method:
1. In a blender, blend together lychee and raspberry to a pulp and chill in a refrigerator
2. Using a muddler, muddle together lemon quarters, mint leaves and rosemary
3. In a tall glass, add the muddled mix, puree of lemon and lychee and stir well.
4. Fill the glass with ice and top the ice with sprite.
5. Garnish with lemon and a sprig of rosemary.

Foo Queen by Vineeth Krishnan, beverage manager, Foo, across all outlets
If you want to make a potent cocktail with litchi, then Vineeth Krishnan, beverage manager at Foo, says the Foo Queen is a must-try. He explains, "The Foo Queen has unique flavours. The Pandan leaves which contain aromatic flavours of basmati rice are infused with tequila, while the litchi puree and homemade jasmine tea syrup give a combination of flavours. The fresh lime juice is added to give it a balance, and the drink goes very well with the dash of rose water, and with the addition of soda, there is a fizz."

Ingredients:
Absolut vodka 30 ml
Pandan tequila 20 ml
Litchi puree 30 ml
Homemade Jasmine tea syrup 15 ml
Lime juice 15 ml
Rose water 5 dashes
Soda 60 ml
Garnish rose petals 5 nos

Method:
1. Mix the vodka, tequila, litchi puree, homemade jasmine tea syrup, lime juice and rose water.
2. Shake well.
3. Garnish with rose petals and serve.

Lychee & Blue Pea with Gin and Tonic by Ishaan Bahl, founder, 145 Cafe & Bar, across all outlets
If you love Gin and Tonic, then add a twist to it with some lychee before they are out of the markets. At 145 Café & Bar, founder Ishaan Bahl says they make a delicious Lychee & Blur Pea Gin and Tonic. Bahl says, "It is a delightful blend of sweet lychee and aromatic gin. With a refreshing touch of tonic, this tropical elixir takes your taste buds on a journey of fruity indulgence and vibrant flavours."

Ingredients:
Gin 60 ml
Monin lychee syrup 10 ml
Lychee juice 45 ml
Blue pea water 15 ml
Tonic water 60 ml

Method:
1. Shake all ingredients together.
2. Add tonic in the end.
3. Pour it in a G&T glass and drop one lychee into it.

Note: Do not float the blue pea. It will be shaken with the other ingredients.

Kaneshon Fizz by Vikrant Nagaonkar, bar executive, Dome, InterContinental Marine Drive, Churchgate
Bringing together the goodness of lychees, gin and wine, Vikrant Nagaonkar, bar executive, Dome, InterContinental Marine Drive, wants people to make a Japanese-inspired cocktail called Kaneshon Fizz. He explains, "The inspiration of using lychee in this cocktail is that it resembles the Kaneshon i.e the Japanese flowers when in full bloom. The sweet and fragrant lychees perfectly compliment the floral notes of gin and sparkling wine."

Ingredients:
Sparkling wine 60 ml
Fresh lychee cordial 20 ml
Gin 30 ml
Elderflower liqueur 10 ml
Blue pea flower water 5 ml

Method:

To make fresh lychee cordial:
1. Blend fresh lychee fruit with equal measure of sugar and water.
2. 200 gm of lychee pulp uses 200 ml water and 200 gm sugar.
3. Blend everything in a blender. -Pour it in a pan and heat until everything combines.
4. Strain and bottle. keep in the fridge so that you can use it for two weeks.
5. To make the blue pea flower water
6. Add 2 gm of flowers into 200 ml hot water and let it sit for 2 hours.
7. Once it gets the blue colour, strain the flowers.

To make the cocktail:
1. Chill the champagne tulip glass.
2. Add gin, fresh lychee cordial, elderflower liqueur in a shaker.
3. Add ice and shake until chilled.
4. Strain in a chilled champagne glass.
5. Top it off with the blue pea flower water.
6. Garnish with edible flowers.

Wild Silk by Abraham Roman Manbhat, mixologist at Kokum Bar and Lounge, Vasai West
If you love making cocktails with vodka, then Abraham Roman Manbhat, mixologist at Kokum Bar and Lounge in Vasai says to add some lychees and coconut water to it. He explains, "Lychee is a refreshing, exotic fruit that can be fun to experiment with in cocktails. The best lychee cocktails are refreshing summer drinks as this sweet fruit offers a citrus and floral flavour, to make balance flavoured in cocktails."

Ingredients:
Vodka 60 ml
Fresh litchis 2 pcs
Coconut water 60 ml
Lime 2 ml

Method:
1. Add the vodka to a shaker.
2. Then add coconut water.
3. Followed by adding the lime.
4. Garnish with two fresh pieces of litchis.
5. Mix all the ingredients together.
6. Serve in a chilled martini glass.

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