Monday, 21 December 2015

Lychee, Raspberry & White Chocolate Entremets


Apology for not updating the blog more regularly.
This recipe was long forgotten & so did the photos.


These entremets have intense lychee flavours & balanced with the tanginess of raspberry.
It consists of 5 components: genoise, lychee jelly insert, white chocolate mousse, fresh raspberry & lychee jelly.
Happy baking :)

Lychee & White Chocolate Entremets (make about 12 x ⌀ 2.5” x h 2.5”):
Genoise Blanche (30 x 20 cm)
2 whole eggs (L)
80 g sugar
67 g plain flour
13 g butter, melted
4 g milk

Preheat oven to 180°C, line a parchment paper on a baking pan.
Combine eggs & sugar in a large mixing bowl & sit over a pan of simmering water, beat with electric beater at high speed until warm (~45°C) then remove from heating.
Continue beating for another 8-10 min until pale & fluffy.
Fold in the flour gently, followed by melted butter & milk.
Bake for 12-15 min.
Remove from the oven & cool on a wired rack.

Lychee Jelly Insert
60 g lychee in syrup, drained & chopped coarsely
130 g syrup
4 g sheet gelatine, bloomed

In a saucepan, heat the syrup & stir in bloomed gelatine until dissolved.
Remove from heating & pour in lychee pieces.
Divide into a 12 x 1.8” round silicon mould, freeze to set.

White Chocolate Mousse
100 g white chocolate, chopped
100 g natural yogurt
3 g  sheet gelatine, bloomed
150 g whipping cream

Melt the chocolate over a hot water bath.
Fold in natural yogurt & stir in bloomed gelatine until dissolved.
In a large bowl, whisk the whipping cream to ribbon stage.
Fold with white chocolate mixture until smooth.

Raspberry Insert
150 g fresh raspberry
2 tbsp Kirsch

Immerse the raspberry into Kirsch, drained & set aside until needed.

Lychee Jelly
120 g lychee puree
120 g water
5 g sheet gelatine, bloomed

In a saucepan, combine & boil lychee puree & water.
Remove from heating & stir in bloomed gelatine until dissolved.

Assembly
Cut the genoise into small pieces using the 2.5” mousse ring.
Place the genoise at the bottom of the mousse ring.
Pour in some white chocolate mousse & use a spatula to spread it round the side of the mousse ring to make a hole.
Place 4-5 raspberries in the hole & cover with some white chocolate mousse.
Place the lychee jelly insert on top & cover with white chocolate mousse, use a spatula to smooth the top.
Refrigerate for 2 -4 hrs to set.
Remove from the refrigerator & pour in 1 tbsp of lychee jelly, refrigerate to set.
Carefully remove the mousse cakes from the mousse ring & decorate with some chocolate shards.

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