location: chez moi
It’s the weekend again, which means more baking for me. I absolutely love lychee - whenever I go to Taiwan I eat a ton of it. And this is my first time making a dessert with lychee. I love the ispahan pastries at Pierre Herme (which combines lychee, raspberry and rose), so I thought this would be fun to try out.
This tart has several components - tart dough, sponge cake, lychee syrup, lychee mousse and raspberry cream. This here is the batter for the sponge cake, made with eggs, flour and a bit of butter. I can’t get over how amazing eggs are. How beautiful they become when you simply incorporate air into them..
For the base, I made a tart dough, then blind baked it in a tart ring. The tart dough is made with flour, powdered sugar, butter and egg.
Then, I made the raspberry cream (made with fresh raspberry puree, eggs, cornstarch, gelatin and butter), and layered in a round of sponge cake imbibed with lychee syrup. I was a bit impatient in waiting for the cream to cool, but I think it would be better to work with it when it was a bit thickened in consistency.
I then spread more raspberry cream on top of the sponge. You can see the sponge cake kind of protruding out. Ideally the cream should cover it more securely. Again, I think it could have been good to wait for the cream to cool some more.
I made the lychee mousse separately and placed into a cake ring to cool. The lychee cream was made with lychee puree, gelatin and whipped cream. Again, I was a bit impatient with the assembly process, but I should have waited for the lychee cream to chill more before placing it on top of the tart. It was difficult to handle.
Finally, I decorated the edges with fresh raspberries and made a light dusting of powdered sugar.
If I wanted the lychee mousse to be perfectly smooth I could have strained the lychee puree mixture before incorporating the whipped cream. But I think it can also be nice to have little bits of lychee running throughout the mousse.
The lychee flavor permeates through the mousse, and you definitely get the lychee flavor in the sponge through the syrup as well. Raspberry and lychee go great together. Maybe I can also incorporate rose in here next time..