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Rose, Raspberry & Lychee Mousse Cake - Ispahan Entremet, No Added Sugar Recipe

My rose, raspberry, and lychee mousse cake is inspired by Chef Pierre Herme's famous Ispahan macaron. This cake is a symphony of light, airy, and creamy textures. The lychees' are the first aroma you feel but then the roses emerge subtly and the zingy raspberries delicately highlight their flavor companions. Note: This entremet is made without any added sugar. The chocolate I prefer does contain sugar though. However, you can opt for sugar-free chocolate. Find the recipe for my sugar-free neutral glaze here:    • Ruby Chocolate Mousse Cake Recipe - E...   💗 By donating you support me in creating new recipes! 👉 https://bit.ly/3Q7MurZ 👈 Universo Silicone Mold: https://amzn.to/3ZAZ1tw As an Amazon associate, I earn a small commission from qualifying purchases you might choose to make via any of the affiliate links in the above list - at no extra cost to you. Ingredients Rose & Almond Cake 1 egg + 1 yolk 15 ml grapeseed oil 50 g sugar-free rose jam 30 ml whipping cream 30 g cake & pastry flour 30 g almond flour a tiny pinch of salt 1 g baking powder Lychee Jelly 150 g lychee pulp 3 ml lemon juice 3 gelatin sheets 10 g xylitol Raspberry Jelly 60 g raspberry puree 5 ml agave syrup 2 ml lemon 1 gelatin sheet Rose Ganache 35 g white chocolate 40 g sugar-free rose jam 75 ml whipping cream 1 gelatin sheet Raspberry Mousse 110 g raspberry puree (hot) 200 ml whipping cream (very cold) 2 ml lemon juice 30 g xylitol + 1 egg white + 30 g raspberry puree 3 gelatin sheets + cold water Directions 1. Beat an egg and an egg yolk with a whisk. When they become frothy, add the grapeseed oil and beat again. Add the rose jam and mix very well. Then, add the whipping cream. 2. Combine the dry ingredients and add them to the wet. Mix vigorously. Finish with a spatula. Pour the batter into a 16 cm silicone mold and bake it for 30 minutes at 150C fan in a preheated oven. Let the cake cool to room temperature in the mold. 3. Cover the mold with a board and invert it. The cake falls on the board. Rub away the baking skin and freeze the cake base. 4. Hydrate the gelatin sheets. To the lychee pulp, add the xylitol and lemon juice and blend until you obtain a textured puree. Heat the puree in the microwave and stir in the gelatin. Pour into a 16 cm silicone mold and refrigerate. 5. Hydrate a gelatin sheet. Combine the raspberry puree, agave syrup, and lemon juice in a small bowl. Heat it in the microwave and then add the gelatin sheet. Mix well and pour over the set lychee jelly. Refrigerate. 6. Hydrate another gelatin sheet. Combine the whipping cream and rose jam. Heat in the microwave and mix well. Add the gelatin and stir. Add the chocolate. Let it sit for 2 minutes and then stir until the chocolate melts. Pour over the raspberry jelly. Freeze the triple insert for at least 4 hours. 7. Whip the cream to a very soft peak. It has to remain pourable. Hydrate 3 gelatin sheets. 8. On a water bath, combine the raspberry puree with the lemon juice, xylitol and egg white. Mix until you reach 60C. Cut the heat and continue mixing for 3.5 minutes on the steam to pasteurize the egg white. Remove the bowl from the steam and let it sit for a moment. 9. Heat the raspberry puree and add the gelatin. Mix well and let it sit. 10. Beat the egg white mixture with a hand mixer until the bowl doesn't feel warm to the touch. The meringue should be slightly below body temperature. Combine the raspberry meringue with the raspberry puree. 11. The entire raspberry mixture goes into the whipped cream. If the components are too cool, the mousse will set quickly. To keep it pourable, combine the meringue and the puree at no lower than 35C, and don't refrigerate the cream after whipping it. (A slightly set mousse is not a problem for this particular type of cake, where the inserts are completely surrounded by mousse.) 12. Dollop half of the mousse into an 18 cm silicone mold. Place the triple insert with the lychee jelly down in the middle of the mousse and push it down while rotating it. The mousse will climb up the walls of the mold. When it reaches the top sides, stop pressing the insert. 13. Dollop the rest of the raspberry mousse over the insert and level it. Press the cake base in the middle. The cake has to be at the same level as the height of the mold. Remove the excess mousse and chill it in a glass. Freeze the entremet for at least 8 hours. 14. Glaze the frozen cake and let it thaw for 4 to 6 hours. Decorate it with white chocolate and rose petals. Serve the rose, raspberry, and lychee mousse cake well chilled. A glass of cold champagne or a rose petal lemonade are both ideal companions for this luxurious dessert. Enjoy! #roseraspberrylycheemoussecake #ispahancake #entremet Music by Chris Haugen. 00:00 Introduction 00:26 Rose Almond Cake 02:49 Lychee Jelly 04:18 Raspberry Jelly 06:05 Rose Ganache 08:07 Raspberry Meringue Mousse 12:05 How To Assemble The Entremet 14:37 How To Glaze The Cake 16:58 Chocolate Decorations 20:40 Serve & Enjoy