Affiliate Disclosure: As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Nectarine Entremet with Lychee Mousse
Recipe by JustInCooking
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.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
1h 40m
Prep
35m
Cook
16m
Cleanup
2h 31m
Total
Cost Breakdown
Total cost:$24.50
Per serving:$3.06
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.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Holiday Seven Layer Cranberry Walnut Bars
DessertAmericanEasy
Ultimate Level 10 Chocolate Chip Cookies
DessertAmericanHard
Best Pommes Boulangère (Layered Baked Potatoes)
Main CourseBritishMedium
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Classic English Apple Pie with Shortcrust Pastry
DessertBritishMedium
Classic Italian Lasagna
Main CourseItalianMedium