Rose, Raspberry & Lychee Mousse Cake - Ispahan Entremet, No Added Sugar Recipe
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- čas přidán 1. 06. 2024
- My rose, raspberry, and lychee mousse cake is inspired by Chef Pierre Herme's famous Ispahan macaron. This cake is a symphony of light, airy, and creamy textures. The lychees' are the first aroma you feel but then the roses emerge subtly and the zingy raspberries delicately highlight their flavor companions.
Note: This entremet is made without any added sugar. The chocolate I prefer does contain sugar though. However, you can opt for sugar-free chocolate.
Find the recipe for my sugar-free neutral glaze here: • Ruby Chocolate Mousse ...
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Ingredients
Rose & Almond Cake
1 egg + 1 yolk
15 ml grapeseed oil
50 g sugar-free rose jam
30 ml whipping cream
30 g cake & pastry flour
30 g almond flour
a tiny pinch of salt
1 g baking powder
Lychee Jelly
150 g lychee pulp
3 ml lemon juice
3 gelatin sheets
10 g xylitol
Raspberry Jelly
60 g raspberry puree
5 ml agave syrup
2 ml lemon
1 gelatin sheet
Rose Ganache
35 g white chocolate
40 g sugar-free rose jam
75 ml whipping cream
1 gelatin sheet
Raspberry Mousse
110 g raspberry puree (hot)
200 ml whipping cream (very cold)
2 ml lemon juice
30 g xylitol + 1 egg white + 30 g raspberry puree
3 gelatin sheets + cold water
Directions
1. Beat an egg and an egg yolk with a whisk. When they become frothy, add the grapeseed oil and beat again. Add the rose jam and mix very well. Then, add the whipping cream.
2. Combine the dry ingredients and add them to the wet. Mix vigorously. Finish with a spatula. Pour the batter into a 16 cm silicone mold and bake it for 30 minutes at 150C fan in a preheated oven. Let the cake cool to room temperature in the mold.
3. Cover the mold with a board and invert it. The cake falls on the board. Rub away the baking skin and freeze the cake base.
4. Hydrate the gelatin sheets. To the lychee pulp, add the xylitol and lemon juice and blend until you obtain a textured puree. Heat the puree in the microwave and stir in the gelatin. Pour into a 16 cm silicone mold and refrigerate.
5. Hydrate a gelatin sheet. Combine the raspberry puree, agave syrup, and lemon juice in a small bowl. Heat it in the microwave and then add the gelatin sheet. Mix well and pour over the set lychee jelly. Refrigerate.
6. Hydrate another gelatin sheet. Combine the whipping cream and rose jam. Heat in the microwave and mix well. Add the gelatin and stir. Add the chocolate. Let it sit for 2 minutes and then stir until the chocolate melts. Pour over the raspberry jelly. Freeze the triple insert for at least 4 hours.
7. Whip the cream to a very soft peak. It has to remain pourable. Hydrate 3 gelatin sheets.
8. On a water bath, combine the raspberry puree with the lemon juice, xylitol and egg white. Mix until you reach 60C. Cut the heat and continue mixing for 3.5 minutes on the steam to pasteurize the egg white. Remove the bowl from the steam and let it sit for a moment.
9. Heat the raspberry puree and add the gelatin. Mix well and let it sit.
10. Beat the egg white mixture with a hand mixer until the bowl doesn't feel warm to the touch. The meringue should be slightly below body temperature. Combine the raspberry meringue with the raspberry puree.
11. The entire raspberry mixture goes into the whipped cream. If the components are too cool, the mousse will set quickly. To keep it pourable, combine the meringue and the puree at no lower than 35C, and don't refrigerate the cream after whipping it. (A slightly set mousse is not a problem for this particular type of cake, where the inserts are completely surrounded by mousse.)
12. Dollop half of the mousse into an 18 cm silicone mold. Place the triple insert with the lychee jelly down in the middle of the mousse and push it down while rotating it. The mousse will climb up the walls of the mold. When it reaches the top sides, stop pressing the insert.
13. Dollop the rest of the raspberry mousse over the insert and level it. Press the cake base in the middle. The cake has to be at the same level as the height of the mold. Remove the excess mousse and chill it in a glass. Freeze the entremet for at least 8 hours.
14. Glaze the frozen cake and let it thaw for 4 to 6 hours. Decorate it with white chocolate and rose petals. Serve the rose, raspberry, and lychee mousse cake well chilled. A glass of cold champagne or a rose petal lemonade are both ideal companions for this luxurious dessert. Enjoy!
#roseraspberrylycheemoussecake #ispahancake #entremet
Music by Chris Haugen.
00:00 Introduction
00:26 Rose Almond Cake
02:49 Lychee Jelly
04:18 Raspberry Jelly
06:05 Rose Ganache
08:07 Raspberry Meringue Mousse
12:05 How To Assemble The Entremet
14:37 How To Glaze The Cake
16:58 Chocolate Decorations
20:40 Serve & Enjoy - Jak na to + styl
this is like free therapy
That's so lovely of you to say! ♥
A very beautiful and light looking cake. I was so nervous watching you work with the white chocolate band, such a fragile task right at the end.
Thank you so much for your kind words! It really is a light cake with very delicate textures. As for the chocolate decorations, sometimes they are quite fragile indeed but they're worth it when you look at the end product.
such a beautiful work!!!!!!
Thank you so much!
Prelepo svaka vam čast ❤
Thank you very much! 😊
I'm so glad to have come across your channel, just now. What beautiful recipes I'm sure to make. Keep in with your amazing recipes. Love, Cape Town South Africa 🌹❤️
That is so lovely of you to say, Priscilla! Thank you! 🥰
this is a work of art!! how creative, seriously how long did it take to come up with this recipe, like how'd you figure out the right flavours and textures to go with each other. it's honestly suuuper impressive
Thank you so much! I took the inspiration from Chef Pierre Herme's Ispahan macaron, hence the name and flavor combinations. But I wanted a creamy cake, not a cookie. It took me about a month to figure out the textures. The first version had a ganache that was too set and not "rosy" enough. Then, to make the lychee jelly, I strained the puree and I didn't like the set texture, so, in the final version, I made the jelly from puree, as you can see in the video. Lastly, the raspberry mousse was a simple one, just raspberry puree and whipped cream. It was delicious, but the texture didn't feel right for my idea of this luxurious cake, so I made it with a Swiss meringue. And this method really makes the most incredibly delicate, melt-on-your-tongue fruit mousse you can imagine. I wrote a little novel here but you asked for it! 😅
@@dessertophilia i love raspberry and lychee, i would never have thought to use lychee in dessert though, but this worked out so well!! i am an absolute novice at jelly, mousse and meringue so even more impressive seeing how meticulously you layered them here.
If you love the combination, you should really give it a try. The easy way! Maybe just puree some raspberries, strain them, and fill the lychees with the puree. Splash them with a drop of rose water or top them with rose jam. Or simply mix the raspberry puree with cut lychee pulp and a little rose jam or water - just so you figure out the flavor combination and how the aromas develop and interact. Before you actually start to make the textures I show here. :)
Bonjour 🤗je viens de découvrir votre chaîne et franchement j'ai l'impression que ces une œuvre d'art 😱 hâte de le refaire 🙏🏼🙏🏼🙏🏼
Merci beaucoup!
Cool channel🎉❤🎉
Thank you so much!
Amazing 🤩
Thank you!
i can’t believe i just found this account 😮 amazing content
Thank you so much! Comments like yours inspire me to keep creating. I'm grateful. ❤️🙏🏻
is it a silicone cake tin ?
Yes, it's a silicone mold you can use for both baking and freezing. There's a link to it in the description of the video. You can find out more information about it on that page.
What is xylitol and what’s the alternative?
Xylitol is a sugar alcohol. It's a sweetener of natural origin that comes from plants like birch trees or corn cobs. It looks and tastes almost the same as sugar but has considerably fewer calories and doesn't raise blood sugar levels as much. It's commercially used as a sugar substitute in various foods and drinks.
Here are two alternatives to xylitol:
Stevia: This sweetener comes from the leaves of the Stevia plant. It's much sweeter than sugar, so you only need a little bit. But it also has a strong minty after-taste. This is why in baking you cannot replace sugar with stevia in a 1 to 1 ratio.
Monk fruit sweetener: Made from extracts of the monk fruit, this sweetener is also very sweet but doesn't contain any calories or sugar. It cannot be used as a 1:1 replacement for sugar, like xylitol can.
I prefer using xylitol in frozen desserts because it doesn't crystallize when chilled. Otherwise, I would use mainly erythritol because it has 0 calories and doesn't impact blood sugar levels at all.
However, as is the case of every food in the world, moderation is key, in my opinion. Any excess can lead to potentially unpleasant side effects.
It's used in sugarless gum, suppose to be ok for your teeth. Sugar substitute. Don't give to dogs or pets I think it's toxic to them. I don't consume it knowing how toxic it is to dogs makes one wonder what it's doing to us.
Just a little research on Google will show that sugar alcohols, xylitol included, are much better and safer for our health than regular cane sugar. As with everything else in life, moderation is key. Also, to me, dessert isn't for our pets.
So, sugar can be used instead of agave and xylitol
@@esterbardhan Yes, you can use sugar and the sweeteners I prefer to it interchangeably.