Mascarpone mousse
Make a Pate a bomb with the sugar, Water, egg yolks and gelatine.
Soften the mascarpone and whip the cream and vanilla seeds to soft peak.
Mix softened mascarpone into the pate a bomb and fold through the cream.
Raspberry sauce
Mix together ingredients
Raspberry insert
Chop your raspberries and mix through your raspberry sauce and fill your insert moulds.
Then freeze.
Red spray
Melt the cocoa butters and pour over the white chocolate,
Mix them together until they are fully incorporated and then pass through a fine sieve to remove any lumps.
Pistachio sponge
Roast and blitz the whole pistachios,
Whisk up your eggs and sugar until tripled in size and light and fluffy.
Sieve the flour and ground pistachios.
Fold the flour and pistachio gently through the sabayon mixture until fully incorporated.
Spread 550g on to each Silpat mat and sprinkle with the roasted pistachios.
Bake for 5 mins at 160c until just cooked.
Transfer the sponge from the hot tray onto a cold tray and leave to cool.
To assemble the mousse
Half fill your mould with the mousse,
Add in one of the frozen raspberry inserts
Then top it up with more mousse,
Finish it off with the pistachio sponge.
Freeze the mousse before spraying with the Red cocoa butter mix
Lemon curd
Place all ingredients in a large metal bowl over a Bain Marie of water.
Make sure the bowl does not touch the water.
Heat until 83oC whisking every now and again to prevent it from scrambling
Once cooked pass it through a fine chinois and cool before using.
Crystallised pistachios
Roast the nuts in the oven,
Heat the sugar and water to soft boil then add the nuts.
Stir until all the water has evaporated and the nuts start to crystallise then pour them out on to a tray to cool.
Garnish
Fresh lychee’s cut into quarters
Temper white chocolate covered with crushed roasted pistachios
Sweetened mascarpone
Assemble on plate as per image