每次看到部落格朋友发布的entremet，心里都是蠢蠢欲动，很想试试看。我喜欢看小小模型做出来的小甜点。在我眼里它们显得特别吸引，特别精致。不知道可不可以用“sexy” 来形容，但是我就是这么认为的。以前看到“Entremet”这个字眼，觉得很生疏，翻查了一下，才知道它是在法国餐里配搭主菜的小食品又或者是小甜品。
去年在巴黎时，去了Laduree几次，因为很爱看它店里美到什么都想要吃的蛋糕甜点。因为不准拍照，只好用眼睛把美丽的蛋糕照在脑海里了。甜品虽小，要办的事还真的不少。不论层次，口感，视觉感观，和组合的步骤都是不可忽视的。每每看到一大篇的准备功夫，我又把打开了的食谱暂时收藏了起来。大年初一，邀了姐姐一家人来家里聚餐，我于是提起勇气，成就了我第一个Entremet。因为迎合新年气氛，所以我选用了比较有春意的荔枝口味，用了彩色candy topping做装饰，让甜品跟添色彩。无奈candy topping的颜色容易融掉，所以建议在吃前才把它洒上去。
我喜欢看这个半圆形模子模出来的蛋糕，所以在巴黎逛烘培用具店时（Mora），也把模子带回来了。如果有机会到巴黎一游，不要忘了到Mora店里逛逛，那里可是各地烘培师傅办货的好去处。店铺不大，所以很拥挤，要很有耐心的满满挑选，而且一直要“excuse me， excuse me“的才可以挤到要到的位置呵呵。。。老公很不耐烦逛烘培店，我也不好意思逗留太久，急急的买了几样就走人。我想如果跟几位烘焙好友去逛的话，肯定可以在那里呆上半天叻。
(A)
2 Egg Whites
35g Fine Sugar
1/4 Tsp cream of tartar
(B)
2 Egg Yolks
20g Fine Sugar
50g Milk
24g Corn Oil
48g cake flour
20g cocoa powder (Sift together
with cake flour)
Method
1) In a clean bowl, whisk egg white and sugar. Add cream of
tartar and whisk till stiff peak.
2) In another bowl, whisk egg yolks, sugar until combine.
add
milk and corn oil to egg yolk mixture then fold in sifted flour mixture.
3) Fold in egg white mixture into egg yolk mixture in 3 portions.
4) Bake in a 20cm round baking tin at 170°C for about 20-20 minutes
or till skewer comes clean. When cake is out of the oven, immediately
invert the tin and leave the cake in the tin to cool completely. Cut into 6x5cm
round shapes.
Lychee Mousse
150 ml milk
20ml water
115 g lychee puree ( fresh lychee / I used can lychee)
10 g gelatin powder
½ tsp lemon juice
200 g heavy cream
Method:
1. Whip cream until soft peak. Keep in the fridge for later use.
Strain lychee and blend in food processer. Sift lychee puree to
get smooth texture.
2. Place gelatine and water in a small bowl to allow the
gelatine to soften. Place milk and lemon juice in a saucepan heat on low until mixture
come just to boil. Add gelatine stir until the gelatine dissolves completely.
3. Stir in lychee puree. Let the mixture cool to room
temperature.
4. Fold in the whipped cream until smooth.
Mnago slices
1. Cut mango into thin slices and set aside.
Syrup
1. Mix 1 tbs lychee juice with 2 tbs of Mango Volka
Lychee Milk Glaze
120 g milk
30 g hot water
100 g lychee syrup
50 g glucose
6 g sheet gelatine
Method:
1. Combine all ingredients, heat using microwave & stir
until gelatine is dissolved. Cool to below room temperature and mixture
slightly thickened.
Assembling
1. Pipe in the lychee mousse in a hemisphere mould, place in the
fridge for about 10-15 minutes until mousse slightly set.
2. Place mango slices and a thin layer of lychee mousse. Place a
round chocolate sponge, drizzle cake with syrup and top with mousse to fill up the mouse. Chill in the
fridge for at least 4 hours or overnight.
3. De-mould lychee mousse. Make lychee milk glaze. When glaze
come to pouring consistency, pour over mousse and place in the fridge to chill
until glaze is set.
Recipe adapted from :月の工作坊
P/s : thanks Micheal for being my hands model
