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Raspberry Rose Lychee Tarts

Posted by: AUI

Active Time

1 Hour
30 Minutes

Total Time

4 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

10.9 oz Lemon Financier Sponge Cake 308 g Lemon Financier Sponge Cake

11.9 oz Raspberry Gelee 336 g Raspberry Gelee

29.2 oz Raspberry Rose Lychee Mousse 827 g Raspberry Rose Lychee Mousse

3.5 oz Simple Syrup 100 g Simple Syrup

3.5 oz CHILLED PUREE, LYCHEE, 1 KG 100 g CHILLED PUREE, LYCHEE, 1 KG (655070) (655070) Qty: 1

28.0 each TARTLET, SWEET FILIGRANO BUTTER STRAIGHT, RD 2.1", 144 PC 28 each TARTLET, SWEET FILIGRANO BUTTER STRAIGHT, RD 2.1", 144 PC (009014) (009014) Qty: 1

9.9 oz Vanilla Chantilly Cream 280 g Vanilla Chantilly Cream

Cocoa Butter Velvet Spray - Red as Needed Cocoa Butter Velvet Spray - Red as Needed (586003) (586003) Qty: 1

Cocoa Butter Velvet Spray - White as Needed Cocoa Butter Velvet Spray - White as Needed (586001) (586001) Qty: 1

EXTRA THIN CHOC RD PINK, 3.5x3.5CM, 325PC as Needed EXTRA THIN CHOC RD PINK, 3.5x3.5CM, 325PC as Needed (616894) (616894) Qty: 28

Directions

Dispense the Raspberry Gelee in the Silikomart Flexi Mini Half- Sphere (591004) and freeze completely. Pipe the Raspberry Rose Lychee Mousse into the Silikomart Globe Mold (591071.) Place one half sphere of Raspberry Gelee into each cavity of the mousse filled globe mold. Scrape off the excess mousse. Freeze completely.
Combine the cooled Simple Syrup with the Lychee puree.
Using round cutters to size of the tart shell, cut the Lemon Financier Sponge Cake and place one round into each tart shell. Soak the cake in the Lychee simple syrup.
Once the mousse is completely frozen, remove and spray decoratively with the red and white velvet sprays. Place one globe of mousse on each tart. Decorate with one pink circle per tart. Pipe some of the Vanilla Chantilly Cream on the top of each pink plaquette. Garnish with edible flowers.

1Lemon Financier Sponge Cake

Ingredients

1.2 oz All-purpose flour 33 g All-purpose flour

1.8 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 50 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

1.7 oz Powdered sugar 48 g Powdered sugar

0.1 oz Frozen Zest, Lemon, 500g, sifted 2 g Frozen Zest, Lemon, 500g, sifted (655700) (655700) Qty: 1

3.1 oz Egg white, sifted 87 g Egg white, sifted

1.7 oz Granulated sugar, sifted 48 g Granulated sugar, sifted

0.0 oz Original Bourbon Vanilla Beans Planifolia (Madagascar), melted 0 g Original Bourbon Vanilla Beans Planifolia (Madagascar), melted (596101) (596101) Qty: 1

1.0 oz Butter 29 g Butter

0.4 oz Lemon Compound 11 g Lemon Compound (011113) (011113) Qty: 1

Directions

Sift together the dry ingredients. Add in the lemon zest. In a stand mixer with a whip attachment combine the egg whites with the sugar and whip till medium peak. Add lemon zest into the sifted dry ingredients then fold into the meringue. Add the scraped vanilla bean into the melted butter, and then fold into the batter. Fold in the lemon compound. Spread onto a flat half-sheet pan lined Silikomart mat and bake at 350°F/176°C for 12- 15 minutes or until it is done.

2Raspberry Gelee

Ingredients

0.1 oz Sheet Gelatin, Gold 4 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

9.9 oz FROZEN PUREE, RASPBERRY, 1 KG 280 g FROZEN PUREE, RASPBERRY, 1 KG (655008) (655008) Qty: 1

2.5 oz Granulated sugar 70 g Granulated sugar

Directions

Bloom the gelatin in ice water. In a pot combine the raspberry puree and sugar and bring to a boil then remove from the heat. Gently stir in gelatin. Use as desired.

3Raspberry Rose Lychee Mousse

Ingredients

0.4 oz Sheet Gelatin Gold (500 sheets) 12 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

15.1 oz Frozen Puree, Rose Lychee Raspberry, 1 kg 428 g Frozen Puree, Rose Lychee Raspberry, 1 kg (655084) (655084) Qty: 1

1.4 oz Egg white 39 g Egg white

2.8 oz Granulated sugar 79 g Granulated sugar

9.0 oz Heavy cream, whipped to medium peak 256 g Heavy cream, whipped to medium peak

Directions

Bloom the gelatin. Heat the puree then add in the bloomed gelatin to dissolve. Make an Italian Meringue with the egg whites and sugar. Once cool, fold in the whipped cream. Then fold in the puree.

4Simple Syrup

Directions

Combine the water and sugar in a saucepan and bring to a boil.

5Vanilla Chantilly Cream

Ingredients

0.2 oz Pure Tahitian Vanilla Bean Extract 5 g Pure Tahitian Vanilla Bean Extract (596103) (596103) Qty: 1

7.5 oz Heavy cream 212 g Heavy cream

2.5 oz Granulated sugar 71 g Granulated sugar

Directions

Combine the ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip until medium peaks form.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Fruits (citrus, tropical, berries, etc.)
Nuts
Dairy
Others
Vanilla

Texture Profile

Dense
Others
Liquid
Soft
Light
Smooth

Temperature Profile

Cold
Room Temperature