Lychee raspberry mousse 荔枝覆盆子慕斯 Mousse à la framboise et au litchi

Ingredients

Rose viennese biscuit
1 egg + 1 egg yolk
Sugar 30g
Rose jam 20g
1 egg white
Sugar (for egg whites) 15g
Cake flour 25g
180°C(356°F) for 10 minutes

Litchi jelly
Lychee puree 200g
Lemon juice 10g
Gelatin powder 3g
Cold water 15g
NH Pectin 3g
Sugar 30g

Raspberry Mousse
Gelatin powder 7.5g
Cold water 40g
Raspberry puree 100g
1 egg white (about 35g)
Sugar 65g
Water 20g
Liquid cream 200g

Raspberry Chantilly cream
Liquid cream 50g
Raspberry puree 10g
Sugar 5g

Gold leaf

• #howto_style
• #mousse
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• #litchi