Lycheee mousse cake

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Lycheee mousse cake

Ingredients

  • Chocolate Base
  • Couscous > 135 grams
  • Water > 400 ml
  • Dark chocolate > 35 grams
  • Granulated sugar > 160 grams
  • Vanilla essence > 2 teaspoons
  • Lychee Yogurt Mousse
  • Canned lychee > 2 cans (each net weight 575 grams)
  • Egg white > 60 grams
  • Sugar > 60 grams
  • Whipping cream > 140 grams
  • Plain yogurt > 100 grams
  • Gelatin powder > 20 grams
  • Hot water > 30 grams

Directions

  1. Chocolate Base directions:
    - Cover the bottom and sides of a 7 inch cake ring or five 2.5 inch cake rings with aluminium foil.
    - Mix all ingredients together in a saucepan. Bring to boil and stir constantly.
    - Once boiled, reduce the heat and simmer for 10 minutes until the mixture becomes a thick paste. Keep stirring to avoid burnt mixture.
    - Once the mixture is warm to touch, press it into the base of the cake rings.
    - Refrigerate.

    Lychee Yogurt Mousse directions :
    Preparation:
    - Open 2 lychee cans and separate 8 pieces of lychees for decoration.
    - Weight the rest of lychees plus syrup to 700 grams. Puree them until fine.
    - Separate 400 grams for mousse, and 300 grams for jelly topping.
    - For jelly topping, strain lychee puree into fine juice. Set aside for later use.
    - Make meringue by beating egg white at medium speed until foamy.
    - Add in sugar gradually and whisk until soft peaks form. Leave aside in mixing bowl.
    - Beat whipping cream at medium speed until soft peaks form. Set aside.
    - Melt gelatin in hot water. Leave it to cool for a while.
    - Mix lychee puree with yogurt.
    - Fold lychee mixture into meringue bowl and mix well at low speed.
    - Then fold in whipping cream. Finally add gelatin.
    - Pour into cake rings and refrigerate for 2 hours.

    You can also makes a 7 inch cake or five 2.5 inch mini cakes !

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