Lychee and Raspberry Entremets

Ingredients

• Butter (for dacquoise)20g
• Egg whites120g
• Caster sugar40g
• Almond flour100g
• Powdered sugar80g
• All-purpose flour15g
• Fresh raspberries200g
• Caster sugar (for gelée)50g
• Lemon juice10g
• Gelatin sheets6g
• Canned lychee, drained and puréed300g
• Heavy cream (35% fat)280g
• White chocolate, finely chopped80g
• Gelatin sheets (for mousse)8g
• Whole milk60g
• Neutral mirror glaze200g
• Pink food colouring (gel)2g
• Fresh raspberries (to decorate)80g
• Lychee pearls or drained whole lychee (to decorate)4 count
• Edible gold leaf (optional)1 sheet

Method

1. 1.Preheat oven to 170°C. Whip egg whites to soft peaks, gradually add caster sugar, and whip to firm glossy peaks.
2. 2.Fold in almond flour, powdered sugar, and all-purpose flour gently. Spread onto a lined baking sheet to about 1cm thick.
3. 3.Bake for 14 minutes until lightly golden and just set. Cool completely, then cut two 16cm rounds.
4. 4.Bloom 6g gelatin sheets in cold water for 5 minutes. Warm raspberries, 50g sugar, and lemon juice in a saucepan until the berries break down.
5. 5.Squeeze and melt the bloomed gelatin into the raspberry mixture. Strain through a fine sieve. Pour into a 16cm ring mould lined with cling film to about 1cm deep.
6. 6.Freeze the raspberry gelée layer for at least 2 hours until solid.
7. 7.Bloom 8g gelatin in cold water. Heat milk to just below simmering, melt in the squeezed gelatin, then pour over white chocolate. Stir until smooth.
8. 8.Stir lychee purée into the white chocolate mixture. Cool to 28°C.
9. 9.Whip heavy cream to soft, flowing peaks (not stiff). Fold gently into the lychee base in two additions.
10. 10.Line an 18cm entremet ring with acetate. Place one dacquoise round at the bottom.
11. 11.Pour in half the lychee mousse. Unmould the frozen raspberry gelée and press it centred on top.
12. 12.Add the second dacquoise round, then pour over the remaining mousse to fill the ring flush. Smooth the top.
13. 13.Freeze for at least 6 hours or overnight until fully solid.
14. 14.Warm mirror glaze to 35°C and tint with pink gel colouring. Unmould the frozen entremet onto a wire rack.
15. 15.Pour the glaze over the top in one smooth pass. Let it drip and set for 3 minutes.
16. 16.Transfer to a serving board. Decorate with fresh raspberries, whole lychee, and a touch of gold leaf. Refrigerate for 2 hours before serving.