Streusel
Use butter at room temperature and mix all ingredients together.
Roll into 3mm thickness. Bake at 160 degrees untill golden brown.
Love
The source of inspiration for this recipe is springtime love.
The aroma of lychee and raspberry is sweet and sour. It's like the beginning of love.
The little hearts add dimension and gradation to the cake.
350 gr, portion for 6 persons.
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Recipe
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- Butter 100g
- Cake flour 55g
- Bread Flour 45g
- Sugar 50g
- Cassonade 50g
- Hazelnut powder 100g
- Total 400g
Biscuit Joconde
- Almond flour 137g
- Icing sugar 137g
- Cake flour 40g
- Eggs 183g
- Egg white 116g
- Sugar 20g
- Melted butter 25g
- Total 658
Biscuit Joconde
Mix almond powder, icing sugar, cake flour and eggs until fluffy.
Meanwhile, mix egg white and sugar to get a meringue.
Stir the two together.
Then, add the melted butter.
Bake at 230 degree untill golden brow.
Lychee & Raspberry Jelly
- Raspberry puree 90g
- Lychee puree 90g
- Lemon puree 8g
- Sugar 20g
- Trehalose 10g
- Agar 2, 5g
- Lychee liqueur 5g
- Rose water 8g
- Total 233.5g
Lychee & Raspberry Jelly
Bring all the puree, sugar, and agar- agar to boil.
Then, add rose water and lychee liqueur.
Lychee Mousse
- Lychee puree 400g
- Trehalose 70g
- Gelatin mass 72g
- Irca White Chocolate 55g
- Lychee liqueur 70g
- Wipping cream 792g
- Total 1459g
Lychee Mousse
Bring lychee puree and trehlose to boil.
Add gelatin mass and white chocolate, stir well. Mix with lychee liqueur.
Finish with wipping cream.
Raspberry White Chocolate Mousse
- Raspberry Puree 120g
- Lychee Puree 120g
- Yolk 80g
- Sugar 20g
- Gelatin Mass 24g
- Irca White Chocolate 230g
- Whipping Cream 560g
- Total 1154
Raspberry White Chocolate Mousse
Stir yolk with sugar.
Cook raspberry puree and lychee puree with yolk untill cream anglaise.
Add gelatin mass and white chocolate. Mix well.
Finish with whipping cream.
Red Velvet spray
- Irca White Chocolate 100g
- Irca Cacao Butter 100g
- Red oil base colour 8g
- Total 208g
Red Velvet spray
Melt chocolate and cacao butter.
Blend with red colour.
Assembly, layout and finishing
Freeze the raspberry lychee jelly into a thin layer.
Then, pour a thin layer of lychee mousse over the raspberry lychee jelly.
Top cover with jocond biscuit,frozen it as insert.
Pour the mousse into a mould, press the frozen inserts in the center.
Finish with streusel on the top.
When its frozen take out from mould, spray with red colour cacao butter.
Finish to have the final presentation: Dobla petit love & Dobla petit love pink.