Featured

Berry litchi mousse cake

A creation by Guillaume Marchand

Berry litchi mousse cake

Almond raspberry sponge
Milk chocolate litchi mousse 
Strawberry mousse  
Italian meringue 
Raspberry glaze 

Almond raspberry sponge

Whip the egg whites and the sugar.
Add the almond powder and the flour.
Add the defrosted raspberry IQF.
Bake at 190°C for 14min.


Milk chocolate litchi mousse

Warm the puree with the glucose and the liquid cream.
Pour the mix on top of the milk chocolate.
Add the cream at 350°C.


Strawberry mousse

Warm the puree and add the gelatin.
Add half of the cream.
Fold the meringue.
Add the rest of the cream.

Italian meringue

  • Sugar - 150 g
  • Glucose - 60 g
  • Water - 45 g
  • Egg whites - 105 g

Cook the sugar, the glucose and the water to 121°C.
Drop the mix on the whipped egg whites


Raspberry glaze

Bring the hot glaze and the puree to a boil. 
Add the gelatin.
Add the cold glaze.
Add the color.
Bur mix but make sure not to let air inside.
Use at 35°C on top of frozen dessert.

Berry litchi mousse cake