8 individules
Tools:
silikomart flat semi circular mould- 60mm diameter
40 x 60cm baking tray
hot-wind sprayer
Wilton No. 104
Raspberry and lychee mousse
- Warm up the raspberry lychee puree and add the bloomed gelatin
- Whip the egg yolks and sugar together
- Whip the cream gradually with an electric mixer on a low speed
- Fold the puree into the egg yolk and sugar mixture
- Fold the whipped cream into the yolk mixture
- Pour the mousse mixture into the mould half way up to the top, place a layer of sponge on top and leave in the freezer at -18℃ for 4 hours before taking out of the mould.
Sponge cake
- Whip the egg yolks and sugar together until fluffy
- Melt the butter and add into the egg yolk mixture
- Finally, fold in the cake flour and mix by hand until well mixed
- Pour mixture into a 2cm high baking tray and bake in the oven at 210℃ for roughly 10 mins
- Cut the sponge using a round shape cutter
White chocolate glacage
- Bloom the gelatin and set aside
- Boil the sugar,water,glucose and condensed milk together. Add in the chocolate and mix using a hand blender.
- Finally, add in the gelatin, mirror glaze, white colour and mix together well, again using a hand blender.
- Glaze the cake at 35℃
Vanilla cream
- Boil 80g of the cream with the vanilla pod (remove the seeds and leave the pod in the cream)
- Bloom the gelatin and add in the boiled cream
- Pour in the white chocolate to make ganache
- Add in the remaining 240g of cream to cool down the whole mixture
- Store in the fridge overnight, remove from the fridge the following day and immediately whip the mixture together
- Whip up the vanilla cream mixture together, pipe a rose and freeze it for 3hours below -18℃
Red chocolate spray
- Melt the cocoa butter, oil base colouring and white tempered chocolate together and stir
- Once the roses are frozen, place the chocolate spray mix into a spray machine and spray the roses with a thin layer
Assembly
- Pour mousse into the mould, filling it half way up, place the sponge on top and leave in the freezer at -18℃ for 4 hours before removing
- Whip up the vanilla cream, pipe a rose and freeze it for 3 hours below -18℃
- Spray the rose with red chocolate spray(cocoa butter 40g/oil base coloring 1.2g/white chocolate 4g) by chocoalte spray machine once it’s frozen,
- Warm up glacage at 35℃, pour over the frozen mousses to glaze
- Put a red rose on top of glazed cake
- Decorate with Valrhona white chocolate pearls around the base