Lychee & White Wine Mousse Cake

Mid-Autumn Festival fell on 12th Sept this year, sadly it's Monday.

So we had a pre-celebration on the day before.

I attempted to make mooncakes last year but it wasn't very successful, so I didn't think of taking that challenge.

Instead I decided to make a mousse cake with lychee & white wine.

I love lychee so when I came across the idea of using lychee & white wine, I was thrilled not the try it.

Even though I like to use wines & spirits in baking, I don't like the bitterness of alcohols.

So I decided to create my own recipe.

I would say lychee & white wine are a perfect couple after I tried mixing white wine & lychee syrup.

With osmanthus, they are a striking trio.

Recipe (6" square):

Cake base

1 egg, separated

18 g sugar

20 g plain flour

7 g vegetable oil

9 g milk

Line a 8" square baking pan with a parchment paper.

In a mixing bowl, beat the egg yolk with 5 g of sugar until thick & pale, then fold in the oil.

Sieve in the flour & mix until smooth.

In another mixing bowl, whisk up the egg white & fold gently with the batter until smooth.

Pour into the prepared pan & bake in a preheated oven at 180C for 10-15 min.

Remove from the oven & cool on rack.

Osmanthus, Lychee & White Wine Jelly

90 g white wine

30 g boiling water

6 g sheet gelatine

1 tbsp dried sweet osmanthus

80 g canned lychees, drained & chopped

30 g sugar

Soak sheet gelatine in cold water.

In a small glass, combine dried osmanthus, sugar & boiling water, leave it brewing for 5 min.

Squeeze out excess water of bloomed gelatine & add to the tea, stir to dissolve.

Add chopped lychees & white wine into the tea.

Pour into a 5" square mould & refrigerate to set.

Lychee Mousse

150 g canned lychee, drained & blended into puree

180 g whipping cream

6 g sheet gelatine

Bloom sheet gelatine in cold water, squeeze excess water & add to lychee puree.

Heat the lychee puree & stir to dissolve the gelatine.

Whisk the whipping cream to soft peaks.

Blend in the lychee puree.

Yogurt Mousse

120 g plain natural yogurt

190 g whipping cream

35 g sugar

6 g gelatine leaves

Soften the gelatine in cold water for a few minutes, then squeeze out the excess water.

Whisk the whipping cream with sugar to soft peaks, fold in the yogurt.

Mix 2 tbsp of whipped cream with the soften gelatine & melt it using the microwave (20－30 sec).
Combine with remaining mousse & fold until smooth.

Topping Jelly

50 g white wine

100 g lychee syrup

4 g sheet gelatine

1 tsp dried sweet osmanthus

Soak sheet gelatine in cold water, squeeze out excess water.

Combine all ingredients & heat to dissolve the gelatine.

Assembling

Cut the cake into 6" square then put it into a 6" square loose base cake pan.

Spread the lychee mousse on top, refrigerate to set.

Top with the osmanthus, lychee & white wine jelly.

Spread the yogurt mousse & refrigerate to set.

Pour in the topping jelly & refrigerate to set.