Wednesday, 10 October 2012

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. 

1 comment:

  1. Oh sweet goodness. I want some of this. Please? :)

    ReplyDelete

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