pairing chocolate with lychee and coconut
- whiteflourbakes
- Apr 5, 2013
- 1 min read
I’ve been craving for a mousse cake and last night I finally decided to make one. Lately, I’ve been thinking about lychees and what can I pair with lychees. I decided CHOCOLATE, it goes with everything, right? =) I paired those two up, but I always have to have more than one kind of mousse in my cakes, so I decided to work on my coconut. Tada! It tastes great! I didn’t think the lychee mousse would have much lychee taste to it, but it did! My coconut cream is so flavorful as well and the flourless chocolate cake had the perfect sweetness and bitterness to it to balance all the great sugar I used in the mousses. Going layer by layer, I made a flourless chocolate sheet pan. It tasted like brownies! =) Cut out the cake bottom and layered it off with a lychee bavarois consisting of a meringue and whipped cream. It was my first to try this type of bavarois, it turned out good. I chilled the lychee bavarois and then when it was set, I layered it off with my coconut creme anglaise. Chilled it out overnight, unmolded my cake, brushed some apricot glaze on it and topped it off with berries and mangos. Simple and Sweet. The only problem I always have is using my powdered gelatin. I always end up with chunks of gelatin in my mousse. I sure miss gelatin leaves. Anyways, Happy Eatings!
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