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Lychee & Strawberry Entremet

A stunning multi-layered cake that combines the sweetness of strawberries with the tropical charm of lychee, perfect for sharing or savoring on your own.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: French, Fusion
Calories: 290
Ingredients Method Notes

Ingredients
  

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
Litchi Crémeux
  • 200 g Litchi puree Warm this before using
  • 50 g Egg yolks
  • 60 g Whole eggs
  • 50 g Caster sugar
  • 2 g Gelatin leaves Bloom the gelatin before adding
  • 75 g Unsalted butter
Strawberry Jelly
  • 250 g Strawberry puree Warm this before using
  • 40 g Caster sugar
  • 5 g NH pectin
  • 10 g Sugar
Light Strawberry Mousse
  • 200 g Strawberry puree Warm a portion to dissolve gelatin
  • 6 g Gelatin leaves Bloom before use
  • 250 g Semi-whipped cream Fold gently into the mixture

Method
 

Preparation
  1. Whip 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 with caster sugar to soft peaks and gently fold into the almond mixture.
  4. Add red gel food coloring for a gorgeous hue and bake at 190°C for 10-12 minutes.
Make Litchi Crémeux
  1. Heat the litchi puree until warm.
  2. Mix egg yolks, whole eggs, and caster sugar in a bowl.
  3. Slowly whisk in the warm puree and cook over low heat until slightly thickened.
  4. Add the bloomed gelatin and blend with butter until perfectly smooth.
  5. Pour this into an insert mold and freeze.
Prepare Strawberry Jelly
  1. Warm strawberry puree with sugar and bring to a gentle boil.
  2. Incorporate pectin mixed with a bit of sugar and cook until slightly thickened.
  3. Cool the mixture before using.
Prepare Light Strawberry Mousse
  1. Warm a portion of the strawberry puree and dissolve gelatin into it.
  2. Combine this with the remaining puree.
  3. Fold gently into semi-whipped cream until light and airy.
Assembly
  1. Layer the strawberry joconde sponge at the bottom of your mold.
  2. Follow with the light strawberry mousse, then the frozen litchi crémeux, and another sponge layer.
  3. Seal it off with strawberry jelly on top.
  4. Freeze until set, then glaze with pink mirror glaze.
  5. Decorate with white chocolate spirals, fresh lychee, strawberries, and a dash of gold leaf.

Notes

Always bloom your gelatin in cold water before adding it to warm mixtures for the best results. Consider macerating strawberries in a bit of sugar before using for enhanced flavor. Try adding a layer of different fruit puree for a surprise.