anything containing this much vanilla seeds guarantees good:
my take on ROSE’S heavenly CAKES: Saint-Honore Triffle (page 227), uses lychee liqueur, instead of grand marnier, on the chiboust cream. i am hoping lychee liqueur compliments rambutan, a tropical fruit similar to lychee.
[ photo by Ōlelo pa‘a Faith Ogawa ]
the fresh rambutan (skinned and seeded) has been soaking in a little bit of maui turbinado sugar overnight, in the refrigerator. rambutan is know as the ‘lychee for the poor,’ it is very similar in taste and texture to lychee, but it is less sweet and less aromatic. HOWEVER, after the turbinado treatment: things turned around! the amount of sugar is just enough to make the natural fruit juices sweat, making the fruit flesh firmer, yet full of flavor. save the juice for another dessert. in my opinion, this now tastes SUPERIOR to lychee!
i used a piping bag to make the layer of chiboust cream needed for the triffle. i mixed the chiboust cream the day prior and kept it refrigerated, so it hardened. to make the chiboust cream pipe like a dream, use a silicone spatula and fold it rapidly. it won’t deflate, it is cold enough that will behave like the most luxurious meringue buttercream you ever encountered.