Macau vanilla mousse

 

  1. Heat the cream, add the gelatin and mixwell with the fromage frais.
  2. Beat the egg yolks and sugar and add to the mixture.
  3. Then, incorporate the whipped cream, and then the lime zest and Macau pepper.

 

Raspberry compote and Taiwan basil

 

  1. Bring the basil-infused strawberry purée and raspberry purée to a boil.
  2. Mix the pectin and sugar and cook together.
  3. Pour this mixture in a mould and freeze.

 

Oolong milk tea ganache

 

  1. Boil the cream with the tea and vanilla pod.
  2. Let it infuse for 8 minutes.
  3. Pour over the chocolate, and add the liquid gelatin.

 

Raspberry and almond genoise

 

  1. Heat the butter until brown, and keep it aside.
  2. Mix the icing sugar, ground almonds, flour, salt and yeast.
  3. Add the egg whites and inverted sugar.
  4. Add the hot butter.
  5. Add the crumbled frozen raspberries.
  6. Bake at 170°C for 14 to 16 minutes.

 

White chocolate vanilla icing

 

  1. Bring the milk, glucose and vanilla to a boil.
  2. Add the gelatin and pour on the white chocolate.
  3. Then, add the neutral glaze and the sesame paste.

 

White chocolate spray

 

  1. Mix the chocolate, cocoa powder and white colouring agent.
  2. Use at 35°C.

 

Pink sponge choux pastry

 

  1. Make a choux pastry.
  2. Add the meringue at 40°C, and then the red colouring agent.
  3. Pour on a flexible baking mat.
  4. Bake at 180°C for 10 to 12 minutes.

 

Assembly

 

  1. Prepare the mousse and pour it in themould. (Reverse assembly)
  2. Add the frozen compote as well as the frozen cremeux.
  3. Add a little mousse and add the biscuit on the top of the mould.
  4. Smoothen and freeze for several hours before removing it from the mould.
  5. After it is removed from the mould, cover the frozen cake with icing and then decorate.