lychee mousse cake...

Lychee is one of my favorite fruit. It has a unique taste of a wonderful aroma--very fresh and full of a feel of summer.


for the ladyfingers
- 4 yolks
- 1 1/2 oz. sugar
- 4 egg whites
- 2 1/4 oz. sugar
- 3 oz. cake flour, sifted
- powdered sugar for dusting

for the mousse
- 1 lb. lynchee puree
- 2 oz. powdered sugar
- 1/2 lemon juice
- 6 egg whites
- 9 oz. sugar
- 2 1/2 oz water
- 1 oz glucose or light corn syrup
- 6 sheets gelatin
- 2 cups whipped cream, soft peak


for the ladyfingers
see Charlotte Russe

for the mousse
1. Bloom gelatin in cold water for 5 minutes.
2. Warm puree, sugar and lemon juice on a bain marie to 120 degree F.
3. Drain bloomed gelatin and whisk into warm puree mixture.
4. Prepare Italian meringue with egg whites, sugar, water and glucose. Cook sugar to 248 degree F.
5. Cool puree mixture over an ice bath until cool and uniformly gelatinous.
6. Fold in 25% of meringue, then remaining meringue.
7. Fold 100% whipped cream.


1. Line up the mold with ladyfingers and the base.
2. Deposit the mousse into the mold.
3. Freeze it.


manggy said...

I'm not a fan of lychee, but that sure looks so elegant. I've not tried sponge batter yet. What did you do with the other two ladyfinger bands?

I Cook4Fun said...

I just came across your blog and I think you are such a talented chef and baker. Wish I can bake like you. I am going to try out some of your beautiful creations. Thanks for sharing.

Robert said...

beautiful! I'm just learning how to cook, and baking is certainly not my forte!

Thip said...

Manggy, I did nothing--they were extra.

I cook4fun, thank you. :)
p.s. I love chicken wrapped in pandan.

You have a nice set of cookware, Robert. ;)

Ginny said...

I love lychee! looks great!

Tartelette said...

I love lychees! This has to be the most refreshing thing on a hot summer day!

Thip said...

Thanks, Ginny and Helen.

Dory said...

This looks gorgeous! I'll try to make them soon. How many trial and errors did you go through to get to the perfect recipe?


Thip said...

I made this one when I was in baking class. There was no trail or error since the recipe was from my instructor chef. I just followed the direction.

Anonymous said...


your lychee mousse cake looks great! I couldn't get fresh lychee so i was wondering if i can substitute with canned lychee for the puree.

Thip said...

yes, canned lychee should be fine. :)

ButterYum said...

I love your interpretation with the slanted ladyfingers. Very attractive!


karina said...

It says 1/2 lemon juice... May I ask if that means 1/2 tbsp or tsp or half of a lemon's juice ?
Thanks !

Thip said...

I used half of a lemon's juice, Karina.


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