Flavors of Lychee, Rose and Raspberry, this Entremet was taught at our Beginners Class.
A raspberry compote was layered between Lychee and Raspberry Ganache. This was set in Lychee and Rosewater Mousse , the Entremet had a pistachio jaconde base.
A mirror glaze, meringues, freeze dried raspberries were used to decorate the Entremet.
Re create this Entremet using the 16cm Entremet ring and 18 cm Entremet ring.
Shop the following items Pectin NH, fish gelatine, rosewater, Valrhona white chocolate, gold leaf, freeze dried raspberries and acetate 45mm.