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Lychee & Strawberry Entremet

A layered dessert that combines the tropical flavors of lychee and strawberries in a stunning mousse cake, perfect for any occasion.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Strawberry Joconde Sponge
  • 125 g Almond flour
  • 125 g Icing sugar
  • 150 g Whole eggs
  • 35 g All-purpose flour
  • 25 g Melted butter
  • 100 g Egg whites
  • 20 g Caster sugar
  • Red gel food coloring For coloring the sponge
For the Litchi Crémeux
  • 200 g Litchi puree
  • 50 g Egg yolks
  • 60 g Whole eggs
  • 50 g Caster sugar
  • 2 g Gelatin leaves Blooed
  • 75 g Unsalted butter
For the Strawberry Jelly
  • 250 g Strawberry puree
  • 40 g Caster sugar
  • 5 g NH pectin
  • 10 g Sugar
For the Light Strawberry Mousse
  • 200 g Strawberry puree
  • 6 g Gelatin leaves Bloomed
  • 250 g Semi-whipped cream

Method
 

Preparation of the Strawberry Joconde Sponge
  1. Whip together almond flour, icing sugar, and whole eggs until light and fluffy.
  2. Fold in all-purpose flour and melted butter until just combined.
  3. In a separate bowl, whip egg whites and caster sugar until soft peaks form.
  4. Gently fold the meringue into the almond mixture, adding red gel food coloring.
  5. Bake in a preheated oven at 190°C for 10-12 minutes.
Preparation of the Litchi Crémeux
  1. Heat the litchi puree until warm.
  2. Whisk together with eggs and caster sugar until thickened.
  3. Add bloomed gelatin and blend with unsalted butter.
  4. Pour into a mold and freeze.
Preparation of the Strawberry Jelly
  1. Warm strawberry puree with sugar.
  2. Incorporate NH pectin until thickened.
Preparation of the Light Strawberry Mousse
  1. Warm part of the strawberry puree to dissolve gelatin.
  2. Combine with semi-whipped cream.
Assembly
  1. Layer the sponge, mousse, and litchi crémeux. Repeat with another layer of sponge.
  2. Top with strawberry jelly and freeze to solidify.

Notes

Ensure egg whites are the right consistency for optimal sponge rise. Bloom gelatin for best texture in crémeux and mousse.