Lychee and Pistachio Mousse Cake
Wednesday, April 18, 2012 7:28:14 AM
I've been addicted to mousse cake recently. So here come another mousse cake with Lychee and Pistachio Flavor. I've never tried Lychee mousse before, but my hubby and I really enjoy the Lychee Gelato at the Gelato Classico cremery. So he suggests that I should try to make Lychee mousse. I think it's a really nice flavor to corporate into mousse. So here it is....But before I've got it, I did have a kitchen disaster, but overall, it was a good experiment
Prepare the chocolate Sponge, recipe can be found here http://my.opera.com/trangskitchen/blog/black-forest-cherry-cake-gateau
Ingredients for the Lychee Pistachio Mousse:
(Recipe mostly adapted from Bake in Paris: http://bakeinparis.blogspot.com/2009/02/dont-worry-everything-is-fine.html)
- Canned lychees : 2 cans (each can is about 485 grams)
- Egg white : 60 grams
- Sugar : 60 grams
- Whipping cream : 140 grams
- Plain yogurt : 100 grams
- Gelatine powder : 30 grams
- Hot Water : 50 grams
- Finely Ground Pistachios: 1/2 cup
- 1 Green Apple, Blackberries, and Chocolate fans for decoration
- Some Crème brûlée almonds for fillings
- Open 2 lychee cans and separate 10 pieces of lychees for fillings
- Weight the rest of lychees plus syrup to 700 grams. Puree them until fine.
- Separate 400 grams for mousse, and 300 grams for Lychee mirror topping.
- For Lychee mirror topping, strain lychee puree into fine juice.
- Refrigerate both.
This Mousse has it all: SOFT mousse, CRUNCHY almond, CHEWY Jelly Mirror topping, and JUICY lychee flesh
For the Lychee Mousse :
- With electric cake mixer, whip egg white at medium speed until frothy.
- Gradually add in sugar and continue whipping until soft peaks form. Leave meringue aside in the mixing bowl.
- Whip cream at medium speed until soft peaks form. Set aside.
- Melt 20 grams of gelatine powder in 30 grams of hot water. Dissolve it and set aside for a while until it is just warm.
- Mix lychee puree with yogurt.
- Fold lychee mixture into meringue bowl and mix well at low speed.
- Then fold in whipping cream and finely ground pistachios. Finally add warm gelatine. Mix well.
- Use round cutter to cut chocolate sponge (about 1/2 inch thick) to fit in the ring mousse. Place sponge at the bottom of the ring mousse. Then place some lychee fresh and 2 creme brulee almond for the filling. Then pour the lychee mousse on top. Freeze until firm.
For the Lychee Mirror Topping:
- Melt 10 grams of gelatine powder in 20 grams of hot water. Dissolve it and leave to just warm.
- Mix gelatine with the strained lychee mixture.
- Strain the Lychee Mirror Topping onto the firm surface (after frozen) of lychee mousse. Freeze again until firm
- Use torch to remove mousse ring. Then decorate with chocolate fans and halved blackberry on top. Slice green apple thin enough to be able to curve. Soak the sliced green apple in water containing salt or lemon juice to avoid the apple browning. Then, grain and arrange apple slices around the side of the Lychee Mousse.
Guest what? My Lychee and Pistachio Mousse Cake photo is my 44th photo in my gallery on foodgawker.com. YAY! I think I have made some progress in food photography recently. Check out the link here to see my Lychee Mousse photo on foodgawker (code #159522):
You can also check out my entire photo gallery on foodgawker, following this link: