A rose lychee mousse that is full of girlish charm is presented to everyone. It is pink and tender, super beautiful, and the aroma of roses pairs quite well with the fruity fragrance of lychee. It is silky and delicate, tasting like ice cream. Let’s take a look at the method:
Rose Cheese Mousse:
Warm Milk
60g Heavy Cream 300g Lychee Jelly: Fresh Lychee Flesh 260g Gelatin Sheets 10gDecoration:
Fresh cream 50g
Dried rose petals as needed
Rose cheese mousse: Mix 250g softened cream cheese with 85g rose jam until well combined.
Add an appropriate amount of cactus fruit powder to achieve a pleasant pink color (rose jam alone cannot produce this shade).
Soak 10g gelatin sheets in ice water until softened, then stir into 60g warm milk (60°C) until dissolved.
Gradually add the milk-gelatin mixture to the cream cheese mixture in batches, mixing until well incorporated. Ensure each addition is fully absorbed before adding the next.
Until fully incorporated with no lumps.
Whip 300g whipping cream without adding sugar, directly at medium-high speed until it reaches a yogurt-like texture. Pour the whipped cream into the cream cheese and mix evenly with a hand mixer on low speed, then transfer into a piping bag. Pour the mousse liquid evenly into the mold, keeping the piping tip as close to the edge as possible to minimize air incorporation. After piping, smooth the surface, give it a slight tap, and freeze for at least 4 hours, preferably overnight. Litchi jelly: pit fresh lychees, take 260g of flesh and blend in a high-speed blender using the fruit and vegetable mode to make litchi juice, then pour out and strain. Likewise, soak 10g dried gelatin sheets in ice water first. Place the litchi juice in a saucepan and heat over low heat to about 50°C, add the softened gelatin sheets. Allow to cool and set aside. Unmold the frozen mousse, pour the litchi juice into the center, and refrigerate for another 2 hours.Remove the cake and apply simple buttercream piping as desired.
Sprinkle with a small amount of dried rose petals for decoration. The cake is then ready to serve.
