Rosy - Rose & Lychee Entremets

On the train back home, I was thinking of baking rose & strawberry streusel bars.

But, when I got home I realised my mum had throw away my rose jam.

So, I changed my mind & made these rose & lychee entremets.

You might have noticed I've already made few lychee entremets.

Yea, this is another one :P

It's a little difficult to see from the pictures but there're 5 components:

1. almond pate sablee

2. lychee jelly

3. rose white chocolate mousse

4. lychee mousse

5. lychee milk glaze

Rose & lychee is always a perfect couple & the result is satisfying.

Recipe (make twelve 3" hemispheres):
Almond Pate Sablee

100 g unsalted butter, softened

50 g icing sugar

1 g vanilla sugar

30 g whole egg

30 g ground almond

130 g wholemeal flour

Using a hand whisk, whisk together butter & icing sugar.

Add egg & whisk until combined.

Mix together vanilla sugar, ground almond & flour, fold with the batter.

Wrap with cling film & refrigerate for 1-2 h.

Gently flour the surface, roll into a 2 mm thick & cut into 3“ discs.

Bake in a preheated oven at 180C for 25-30 min.

Lychee Jelly

60 g canned lychee, drained & chopped slightly

130 g syrup

4 g sheet gelatine, bloomed

Warm the syrup & add the bloomed gelatine, stir to dissolve.

Add the lychee pieces & divide into mini muffin cake tray.

Freeze until firm.

Rose White Chocolate Mousse

70 g whipping cream

25 g egg yolk

100 g white chocolate, melted

100 g whipping cream, whipped

1 tbsp rose water

3 rose buds, softened in hot water & drained

2 g sheet gelatine, bloomed

In a small saucepan, combine egg yolk.

In another saucepan, bring the whipping cream to boil then carefully pour into the egg yolk with whisking.

Heat the batter with whisking to make custard, remove from heating & cool in a ice water bath.

Stir in the bloomed gelatine & white chocolate.

Fold in the whipped cream until smooth.

Fold in rose water & soften rose petals.

Divide into mini hemisphere mould & freeze until firm.

Lychee Mousse

170 ml milk

16 g sugar

50 g egg yolks

14 g custard powder

115 g lychee puree

10 g sheet gelatine, bloomed

200 g whipping cream

In a small saucepan, combine egg yolk, sugar & custard powder.

In another saucepan, bring the milk to boil then carefully pour into the egg mixture with whisking.

Heat the batter with whisking to make custard, remove from heating & cool in a ice water bath.

Stir in the bloomed gelatine & lychee puree.

Fold in the whipped cream until smooth.

Lychee Milk Glaze

120 g milk

30 g hot water

100 g lychee syrup

50 g glucose

6 g sheet gelatine

Combine all ingredients, heat using microwave & stir until gelatine is dissolved.

Assembling

Pipe in the lychee mousse in a large hemisphere mould, place rose white chocolate mousse followed by lychee jelly.

Spread & smooth the base, freeze until firm.

Once set, remove from the mould & pour the glaze over.

Place on top of the pate sable & decorate with chocolate piece & icing flower or as you like.