Lychee Mousse Cake
Ingredients
- LYCHEE MOUSSE PYRAMIDS:
- 5 oz Shamrock Farms Heavy Whipping Cream
- 4 sheets gelatin
- 9 fl oz Lychee puree
- 3 oz Sugar, granulated
- 2 fl oz Egg whites
- BUTTERCAKE:
- 6 oz Shamrock Farms mmmmilk
- 8 oz all purpose flour
- 2 tsp baking powder
- 1/4 teaspoon salt
- 10 oz. sugar, granulated
- 6 oz. unsalted butter, softened
- 3 fresh eggs
- LEMONGRASS INFUSED ANGLAISE:
- 1 pt Shamrock Farms heavy whipping cream
- 1 stalk lemongrass
- 2.5 oz. sugar, granulated
- 4 fl oz. egg yolks
- SIMPLE SYRUP:
- 1 cup sugar, granulated
- 16 oz. water
- COCONUT TUILLE:
- 1.75 oz. butter
- 3oz desiccated coconut
- 3oz confectioner’s sugar
- 1 oz all purpose flour
- 2 egg whites
- ROSE GELEE:
- 12 fl oz simply syrup
- 1 fl oz raspberry puree
- 6 sheets gelatin
- 10 drops rosewater
- RASPBERRY SOAKING SYRUP:
- 8oz raspberry puree
- 8oz simple syrup
- GARNISH:
- Fresh raspberries
Directions
Make the Lychee Mousse-
1) Bloom gelatin sheets in cold water. Heat half of the puree with 1 oz granulated sugar. Squeeze excess water from gelatin and add to puree, stir until melted. Remove from heat and carefully incorporate the remaining puree.
2) Whip egg whites with remaining granulated sugar to medium peaks.
3) Whip heavy whipping cream to medium peaks.
4) Fold the egg whites into the Lychee puree in 2 batches then fold in the whipped cream.
5) Pipe into pyramid flexi molds and level off with offset spatula. Freeze for 1 hour or until easily removed from the mold.
Make the Butter Cake
1) Sift the dry ingredients into the mixing bowl, cube the softened butter and paddle into the dry ingredients for 2 minutes or until mixture resembles coarse cornmeal.
2) Whisk together the vanilla, eggs and Shamrock Farms Milk. Add wet to dry in 3 batches, incorporating completely after each addition.
3) Spray and parchment the 10” sq pan. Pour batter into pan and smooth top.
4) Bake in 300 convection 20 minutes or until golden brown and springs back when touched lightly.
5) Cool completely, invert the cake pan, remove parchment from the cake, level the top and return it to the pan.
Make the Lemongrass Anglaise
1) Cut the lemon grass stalk into 1” sections, crush with the side of a knife blade or a sauce pan. In a heavy bottom pot place the lemongrass and 1 pt heavy cream, bring to a boil. Remove from heat, cover and steep 15 minutes.
2) Prepare an ice bath, have the chinois ready in a clean bowl.
3) Whisk together the sugar and the eggs, temper in the infused cream and return to the heat. Cook, stirring constantly, until the mixture coats the back of the spoon. Strain immediately and cool on the ice bath.
Make the Simple Syrup
Bring the sugar and water to a simmer over medium heat. Continue to cook until all the sugar is dissolved. Remove from heat.
Make the Rose Gelee
1) Bloom the gelatin sheets in cold water.
2) Heat the simple syrup and raspberry puree to a simmer. Squeeze the excess water from the gelatin and stir into the syrup. Remove from heat and add rosewater.
3) Line the loaf pan with aluminum foil, pour in the gelee and chill to set.
4) When the gelee is completely set, unmold and cut into ¼” cubes, return to the refrigerator until ready to plate.
Make the Raspberry Soaking Syrup
Stir together the simple syrup and raspberry puree, pour 12 oz over prepared butter cake.
Make the Coconut Tuile
1. Melt the butter.
2. Stir together the coconut, sugar and flour, add the egg whites and stir to combine. Add the melted butter and mix well.
3. Using a stencil shape triangles of batter on a silpat.
4. Bake in 325 convection oven 7 – 9 minutes or until golden brown.
5. Shape around a 2 ½” cylinder while still warm.
Assembly
Cut the raspberry soaked butter cake into 3” squares, brush the sides with the leftover raspberry soaking syrup if necessary to completely cover. Top each cake with a Lychee pyramid. Plate with the Coconut Tuile, Lemongrass Anglaise, rosewater gelee and fresh raspberries.
