8 individules

silikomart flat semi circular mould- 60mm diameter
40 x 60cm baking tray
hot-wind sprayer
Wilton No. 104


Raspberry and lychee mousse


  1. Warm up the raspberry lychee puree and add the bloomed gelatin
  2. Whip the egg yolks and sugar together
  3. Whip the cream gradually with an electric mixer on a low speed
  4. Fold the puree into the egg yolk and sugar mixture
  5. Fold the whipped cream into the yolk mixture
  6. 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


  1. Whip the egg yolks and sugar together until fluffy
  2. Melt the butter and add into the egg yolk mixture
  3. Finally, fold in the cake flour and mix by hand until well mixed
  4. Pour mixture into a 2cm high baking tray and bake in the oven at 210℃ for roughly 10 mins
  5. Cut the sponge using a round shape cutter


White chocolate glacage


  1. Bloom the gelatin and set aside
  2. Boil the sugar,water,glucose and condensed milk together. Add in the chocolate and mix using a hand blender.
  3. Finally, add in the gelatin, mirror glaze, white colour and mix together well, again using a hand blender.
  4. Glaze the cake at 35℃


Vanilla cream


  1. Boil 80g of the cream with the vanilla pod (remove the seeds and leave the pod in the cream)
  2. Bloom the gelatin and add in the boiled cream
  3. Pour in the white chocolate to make ganache
  4. Add in the remaining 240g of cream to cool down the whole mixture
  5. Store in the fridge overnight, remove from the fridge the following day and immediately whip the mixture together
  6. Whip up the vanilla cream mixture together, pipe a rose and freeze it for 3hours below -18℃


Red chocolate spray


  1. Melt the cocoa butter, oil base colouring and white tempered chocolate together and stir
  2. Once the roses are frozen, place the chocolate spray mix into a spray machine and spray the roses with a thin layer




  1. 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
  2. Whip up the vanilla cream, pipe a rose and freeze it for 3 hours below -18℃
  3. 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,
  4. Warm up glacage at 35℃, pour over the frozen mousses to glaze
  5. Put a red rose on top of glazed cake
  6. Decorate with Valrhona white chocolate pearls around the base