Rhubarb, Lychee & Matcha Tea Mini Entremets

To make this recipe for Rhubarb, Lychee & Matcha Tea Mini Entremets, start by preparing all the ingredients for the white peach/raspberry mousse. Mix the gelatin powder with hydration water, and leave aside to hydrate for 15 minutes.

White peach/raspberry mousse: Pour the white peach purée into a saucepan.

Add the raspberry purée...

...along with the caster sugar and heat over low heat...

...until the mixture reaches 50°C.

Take the hydrated gelatin and melt it in the microwave for a few seconds.

Add this melted hydrated gelatin to the fruit purées, and vigorously stir with a maryse spatula.

Transfer this mixture into a flat container on a thin layer for quick cooling at room temperature (avoid the fridge).

Pour the cold whipping cream into the bowl, with the mixer fitted with a whisk attachment...

...and whip into soft whipped cream.

Pour the fruit mixture (which should be at 30°C) into a mixing bowl...

...add half of the soft whipped cream...

...and mix quickly with the maryse spatula or a whisk.

Add the remaining whipped cream...

...and gently fold it in with the maryse spatula.

Transfer this white peach/raspberry mousse into a pastry bag. Here, using a nozzle will not be necessary.

Place the 15-round silicone mould (diameter 4cm) on a baking sheet.

Pipe the white peach/raspberry mousse into the cavities of the mould, halfway up.

Tap the mould quickly on the work surface to smooth the surface of the mousse.

Cover the mould with a sheet of cling film...

...and place in the freezer.

Matcha tea financier biscuit: Prepare all the ingredients.

Melt the butter in a small saucepan over very low heat until golden or nut brown ('beurre noisette').

Continue cooking until the butter starts to sizzle...

...and releases a 'nutty' smell.

Once the butter is ready, remove it from the heat and let cool at room temperature.

Pour the caster sugar and egg whites into a mixing bowl.

Add flour...

...almond powder...

...vanilla sugar...

...as well as the Matcha green tea. The amount of tea can vary depending on the flavour intensity you wish to achieve.

Also add the cooled brown butter...

...and quickly mix with a spatula...

...until you get a smooth and homogeneous financier batter.

Pour this batter onto a perforated baking tray lined with parchment paper...

...and spread it evenly to a thickness of 0.5cm using a cranked spatula.

Bake the tray in a fan-assisted oven, preheated to 170°C, and cook for 12 to 15 minutes. This baking time can vary from one oven to another.

At the end of baking, remove the Matcha tea financier biscuit from the oven...

...and let cool at room temperature. The biscuit should be slightly golden.

Rhubarb/raspberry compote: Prepare all the ingredients.

Peel the rhubarb stalks with a peeler to remove as many fibers as possible.

Cut the rhubarb into small pieces.

Pour glucose syrup and rhubarb pieces into a saucepan.

Start cooking and add the larger amount of caster sugar.

Gently mix all these ingredients with a spatula to form a syrup.

Gradually, the rhubarb will release its juice and turn into a compote.

During cooking, add the raspberry purée and mix carefully.

Continue cooking, regularly stirring with the spatula.

Mix the small quantity of caster sugar with NH pectin coating to prevent it from clumping.

Pour the sugar and pectin mix into the saucepan, while stirring with a whisk.

Add lemon juice and whisk vigorously.

Bring the mixture to a boil, then cook for another 1 minute to activate the pectin's properties.

Transfer this compote into a food container in a thin layer.

Cover the surface with a sheet of cling film and let cool in the fridge.

Remove the cling film from the cooled down mixture.

Pour the compote into a bowl...

...and vigorously mix with a whisk until a marmalade texture is achieved.

Place the rhubarb/raspberry compote in a pastry bag (without a nozzle).

Remove the silicone mould from the freezer and peel off the cling film.

Pipe the rhubarb/raspberry compote into the cavities, directly onto the white peach/raspberry mousse up to the top...

...then smooth the surface with a cranked spatula.

Cover everything directly with cling film and place back in the freezer.

Lychee mousse: Prepare the ingredients. Hydrate the powdered gelatin with water for 15 minutes.

Pour the lychee purée and caster sugar into a saucepan.

Heat over low heat while whisking...

...until the purée reaches a maximum of 70°C (going beyond this temperature may alter the lychee purée).

Add the hydrated gelatin to the hot purée...

...and mix vigorously with a spatula.

Cover the Matcha tea financier biscuit with a sheet of parchment paper and flip everything onto the work surface.

Remove the baking sheet...

...and cut out disc shapes using a round cutter (diameter 5cm).

You will need 6 discs of Matcha tea financier biscuit.

Lychee mousse (continued): Whip the whipping cream into soft whipped cream with an electric mixer.

Pour half of this whipped cream into the cooled but not gelled lychee purée...

...and mix quickly with a whisk.

Now pour the lychee preparation into the remaining whipped cream...

...and gently fold together with the maryse spatula until you have a smooth, homogeneous mousse. Your mixture should be soft, even runny, which is perfectly normal.

Transfer the lychee mousse into a pastry bag (without a nozzle). Set aside.

Assembly of the mini entremets: Remove the silicone mould from the freezer, peel off the cling film, and release the discs carefully. These should be frozen solid for optimal release results.

This is what it should look like.

Place the Hana 6 flower silicone mould on a baking sheet...

...and pipe the lychee mousse into the bottom of the cavities, up to 3/4.

Press the inserts into the cavities (with the rhubarb/raspberry compote part on top and thus the white peach/raspberry mousse part directly in contact with the lychee mousse).

Cover the inserts with the remaining lychee mousse.

Then place the Matcha tea financier biscuit discs into the cavities, pressing them slightly into the lychee mousse.

Smooth the surface of the silicone mould with the cranked spatula.

Cover directly with cling film and place in the freezer. Up to this stage, this recipe can be made several days in advance.

Finish: On the day, remove the silicone mould from the freezer and remove the cling film.

Release the mini entremets...

...and place them on a baking sheet lined with parchment paper. Place this tray in the freezer so that the cakes stay frozen for the icing process. This is also essential for optimal release results.

Using the mould as a guide, draw the shape of the flower on a cardboard sheet with a pencil.

This is what the flower should look like.

Then draw a star in the centre of this flower that will replicate the flower's shape.

Cut out the center of the flower with a pair of scissors to create a star-shaped stencil.

Place a sheet of cling film over a baking sheet, and place it on a rotating tray.

Remove the mini entremets from the freezer and place them on the baking sheet.

Shake the pink velvet spray vigorously before use, until you hear the ball bearings inside.

Spray the velvet icing on the surface of the frozen mini entremets.

Rotate the tray...

...to coat all sides of the entremets.

Take the flower stencil you created and place it over cake cake. Spray with yellow velvet icing...

...to create a coloured flower centre.

Repeat with all cakes.

This is what the result should look like.

Lift the mini entremets with two cranked spatulas and place them on a serving plate.

Our Rhubarb, Lychee & Matcha Tea Mini Entremets are now ready. Allow to defrost for 3 to 4 hours in the fridge before serving. Bon appétit !