Cup of Yum
1. Make the raspberry rose compote.

Make the lychee glaze:

Cup of Yum
1. Combine 4 tablespoon of powdered sugar with 4 teaspoon lychee syrup to a small bowl.
2. Give it a stir.
3. If the consistency is too loose, add a little more powdered sugar.
4. Similarly, if it's too thick, adjust with a little more lychee syrup.

Assemble:

1. Cut a croissant lengthwise in half.
2. Spread 2 tablespoon of raspberry rose compote inside.
3. Smear half the lychee glaze on the surface of the croissant.
4. Decorate with crushed freeze-dried raspberries and rose petals.
5. Repeat with the remaining croissant.
6. Serve immediately.