Ingredients
Almond Sponge
300 g / 10.7 oz California Almond Paste
125 g / 4.5 oz Whole eggs
75 g / 2.7 oz Egg yolk
275 g / 9.8 oz Egg white
100 g / 3.6 oz Granulated sugar
120 g / 4.3 oz Pastry flour, sifted

Rose Mousseline
400 g / 14.3 oz Milk
90 g / 3.1 oz Egg yolk
90 g / 3.1 oz Granulated sugar
45 g / 1.6 oz Starch
4 g / 0.1 oz Sheet Gelatin
80 g / 2.9 oz Rosanosa
280 g / 10.0 oz Heavy cream 35%, whipped

Lychee Insert
270 g / 9.6 oz Lychee Puree
30 g / 1.1 oz Granulated sugar
4 g / 0.1 oz Sheet Gelatin
150 g / 5.4 oz Lychee fruit, cut in small pieces

Raspberry Sherbet
200 g / 7.1 oz Raspberry Puree
300 g / 10.7 oz Water
50 g / 1.8 oz Granulated sugar
5 g / 0.2 oz Pectin yellow ribbon

Chocolate Moelleux
480 g / 17.1 oz Granulated sugar
600 g / 21.4 oz Whole eggs
250 g / 8.9 oz Edelweiss 36%
300 g / 10.7 oz Butter, unsalted, soft
180 g / 6.4 oz Pastry flour, sifted

Preparation
Almond Sponge
Mix California Almond Paste, whole eggs and egg yolk. Whip up egg white and granulated sugar to peak before adding to the California mixture. In the end incorporate the sifted pastry flour. Spread out on a silpat sheet and bake at 200°C/392°F for 10 minutes. Cut out rectangles of 70 x 245 mm / 2.8 x 9.6 inches. This recipe is for 1 sheet pan of 400 x 600 mm / 15.7 x 23.6 inches.

Rose Mousseline
Mix some milk with the starch. Boil the remaining milk and add the starch milk. Bring back to boil. Add egg yolk with the granulated sugar. Add dissolved Sheet Gelatin and then the Rosanosa filling. At 34°C/93.2°F add the soft whipped cream.

Lychee Insert
Bring the Lychee Puree and the granulated sugar to a boil. Add the soaked Sheet Gelatin inside. Fill the liquid mix into sphere molds and add three pieces of Lychee fruit inside - freeze. Remove out of the mold before using..

Raspberry Sherbet
Mix granulated sugar and pectin and add to the water. Bring to a boil. Let the water/pectin mix cool over night in the fridge. Add the Raspberry Puree and homogenize with the hand blender. Freeze the Sherbet in a block. Shave or grade the Raspberry Sherbet before using.

Chocolate Moelleux
Whip whole eggs and granulated sugar 10 minutes on slow speed. Warm up the butter and the Edelweiss 36% to 40°C/104°F. Mix to a nice emulsion. Fold everything together. In the end incorporate also the sifted pastry flour. Place the mixture in the fridge. Afterwards pipe the mixture in buttered aluminum mold. Bake at 160°C/320°F in a convection oven for 6-8 minutes. Invert and serve hot.

Setting
Fill the mold 60% with Rose Mousseline. Add one frozen piece of Lychee Insert and cover with a nice piece of Almond Sponge. Freeze. Invert when frozen and spray by using a chocolate spray gun very light with Edelweiss 36%. Arrange the three items as seen on the picture. Make sure that the Raspberry Sherbet gets placed on the plate last minute.

Specialty Ingredients
#28002 Ponthier Raspberry Puree
#28029 Ponthier Lychee Puree
#31125 FELCHLIN-Swiss EDELWEISS RONDO 36%
#31345 FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#90070SI Sheet Gelatin Silver