Well, the lychees were tricky because they were so full of liquids after I pureed it that I had to boil it down, and they were still slippery! Couldn't figure out how to make it better so I just sucked it up.
Icing roses and leaves courtesy of J. Wilton.
I didn't make them, I was lazy and unskilled.
For the cake base, use any fluffy white/yellow cake base you like. I still have yet to find one I like.
The topping was white chocolate mousse, which I followed this recipe at No Special Effects.
It essentially requires you to make a Creme Anglais as a base and whipping cream as the counter part. Gelatin is also added the the mousse (in the creme anglais) to prevent the mousse from "breathing" which causes water to pool and seep out of the mousse.
You'll probably need to cut the creme anglais recipe in half for a cake like this (if you're justing using it as a covering).
Fillings
1 can of lychee
1 jar of rose jam (commercial is fine since I don't know how to make jam)
1/2 tsp gelatin
1 tbsp of water
1. Drain the lychee of its syrup as much as possible
2. Pulse the lychee in a food processor to puree
3. Strain the pureed lychee into a pot
4. Gently simmer the pureer until most the liquids have evaporated
5. Add 1/2 teaspoon of gelatin dissolved in 15g of water if you wish to bring its consistency to a jelly.
6. Set aside and let cool
7. Once cooled, you may layer on the rose jam in between the cake layers alternating with the lychee.
Creme Anglaise Base
120g (1/2 cup) whole milk
2 large egg yolks
15g (1-1/2 tablespoons) sugar
25g (1-1/2 tablespoons) light corn syrup
1. In a small saucepan over medium heat, bring the milk to a boil.
2. In a separate small bowl, whisk the egg yolks, sugar, and corn syrup.
3. Slowly pour the milk into the yolks in a thin stream while whisking madly.
4. Return the mixture to the saucepan and reduce the heat to low.
5. Stir constantly with a wooden spoon until it is thick enough to coat the back of the spoon and leave a trail when you run your finger through it (it will take a little more than a minute).
6. Remove from heat and strain into a bowl.
Note: You will need the creme anglaise to be hot enough to melt the chocolate in the next step, so work quickly.
Chocolate Mousse
110g white chocolate, chopped (I usually use Bernard Callebaut or Valrhona Ivoire)
250g (1 cup) heavy cream, chilled
1 teaspoon powdered unflavored gelatin
30g (2 tablespoon) cold water
1. Prepare a small cup. Sprinkle the gelatin over the water and let stand for 2 minutes.
Do not heat as heat will destroy the gelatin structures.
2. Dump 1/2 cup (120g) of the hot creme anglaise over the white chocolate and give each a gentle stir to melt the chocolate.
3. Stir in the dissolved gelatin into the chocolate sauce and stir until well-combined. Set aside.
4. In a well-chilled bowl and using well-chilled beaters, whip the cream until it holds medium peaks, about 5 minutes. When not using the whipped cream, keep it in the fridge.
5. Line the sides of a cake ring with acetate and place on a piece of plastic wrap large enough to cover the bottom of the ring on a rimless baking sheet or removable bottom of a tart pan. If using a cake pan, spray with vegetable cooking spray and line with a large piece of plastic wrap, pressing it against the sides.
6. Take the whipped cream and fold it into the white chocolate sauce until well-combined.
7. Pour it into the center of the cake and give it a gentle bang to level the mousse.
8. Place in the fridge overnight
Read more: http://manggy.blogspot.com/2008/11/trio-of-chocolate-mousse-cake.html#ixzz1ERsD96iq
Meow father liked the cake while Meow mother...you guessed it, thinks it's too sweet.
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