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Nectarine Entremet with Lychee Mousse
An elegant entremet composed of a lightly tangy nectarine insert, a moist almond dacquoise, an airy lychee mousse and a velvet cocoa butter glaze. Ideal for special occasions or a refined summer dessert.
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Critical Success Points
- • Reach exactly 60 °C before adding the sugar‑pectin mixture to the nectarine purée.
- • Bake the dacquoise just enough for it to be golden but still tender.
- • Bring the custard to 83‑85 °C without boiling it.
- • Leave the entremet in the freezer overnight before glazing.
Safety Warnings
- • Handle hot sugar and the custard with care to avoid burns.
- • The chocolate spray is flammable; use it in a ventilated area and away from heat sources.
- • Use a thermometer to avoid overheating the custard.
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