Lychee mousse with mango in sake
2 servings
45 minutes
Lychee and mango mousse with sake is a refined blend of Eastern elegance and Italian culinary mastery. The delicate lychee puree adds a subtle floral sweetness that harmonizes with the creamy texture of whipped cream and airy Italian meringue. Mango contributes juiciness and tropical freshness, while fig soaked in sake reveals rich fruity notes. Spices like cinnamon and vanilla give the syrup a warm aroma, enhancing the enveloping flavor of the dessert. An ideal treat to conclude a romantic dinner or festive gathering, this mousse surprises with its tenderness, depth of flavors, and exotic character. Serve chilled, garnished with fig pieces and drops of fragrant syrup, savoring each delicate bite.
1
Break the gelatin and soak it in 70 ml of cold water for 5 minutes, then melt it in the microwave for 20-30 seconds, stirring.
- Gelatin in plates: 10 g
- Water: 70 ml
2
Whip the cream; separately whip the egg white with a pinch of salt; while continuing to whip the egg white, pour in the sugar syrup in a thin stream (Italian meringue is formed).
- Cream 35%: 60 ml
- Chicken egg: 1 piece
- Sugar syrup: 35 ml
3
Mix meringue with lychee puree and melted gelatin, add whipped cream and combine the mixture with gentle circular motions; refrigerate the mousse for 30 minutes.
- Lychee puree: 100 g
- Gelatin in plates: 10 g
- Cream 35%: 60 ml
4
Cut the fig into large cubes and soak it in 0.5 sake; separate the seeds from 0.5 vanilla stick.
- Dried figs: 40 g
- Sake: 50 ml
- Vanilla pod: 1 piece
5
Add honey, cinnamon, 0.5 stick seeds and the stick of vanilla to the remaining sake, bring to a boil, strain, mix and cool in the refrigerator.
- Sake: 50 ml
- Flower honey: 20 g
- Cinnamon sticks: 2 g
- Vanilla pod: 1 piece
6
Peel the mango, remove the pit, and slice it into thin pieces.
- Mango: 150 g
7
Place the mango on the mousse, drizzle with syrup, garnish with pieces of fig, and serve immediately.
- Mango: 150 g
- Dried figs: 40 g