Nectarine Entremet with Lychee Mousse

Ingredients

• 250 g White nectarines (Pitted, cut into quarters)
• 250 g Yellow nectarines (Pitted, cut into quarters)
• 200 g Granulated sugar (Divided into two equal parts)
• 2 g Powdered pectin (To stabilize the nectarine insert)
• 100 g Small nectarine pieces (Reserved for insertion into the purée)
• 5 pcs Egg whites (At room temperature)
• 150 g Powdered sugar (To incorporate into the whipped egg whites)
• 30 g All-purpose flour (Sift with the powdered sugar)
• 100 g Almond powder (Sift with the dry powders)
• 250 g Lychees in syrup (Drained, plan for a little extra to obtain 160 g of purée)
• 2 pcs Gelatin sheets (Rehydrated 10 min in cold water)
• 250 ml Whole milk (To heat)
• 3 pcs Egg yolks (At room temperature)
• 60 g Granulated sugar (For the custard)
• 200 ml Whole liquid cream (35% fat) (Very cold, to whisk)
• 1 bottle Cocoa butter spray (velvet glaze) (Use at 20 cm distance)
• 30 g Pearlescent sugar pearls (For final decoration)

Instructions

1. Prepare the nectarine purée

   Remove the pits from the nectarines, cut them into quarters, place them in the blender and blend until a smooth purée is obtained. Pass the purée through a sieve to remove small skins and weigh 500 g.

   Time: PT20M

2. Cooking the nectarine insert

   Pour the purée into a saucepan, add 100 g of sugar and heat over low heat. In another bowl, mix the pectin with the remaining 100 g of sugar. When the purée reaches 60 °C, incorporate the sugar‑pectin mixture while whisking, bring to a boil then cook for 8 min, stirring constantly until thickened.

   Time: PT10M

   Temperature: 60°C

3. Shaping the insert

   Pour the mixture into a 16 cm silicone ring lined with cling film, distribute the small nectarine pieces over the surface and smooth. Place in the freezer for at least 6 hours until fully set.

   Time: PT5M

4. Prepare the almond dacquoise

   Whisk the egg whites to stiff peaks. Gradually add the powdered sugar while continuing to whisk until glossy peaks form. Sift the flour and powdered sugar, add the almond powder and fold gently with a spatula.

   Time: PT15M

5. Baking the dacquoise

   Preheat the oven to 175 °C (fan‑assisted). Spread the batter on a baking sheet lined with parchment paper, keeping a 20 cm circle. Bake for 15 min until lightly golden. Let cool completely on the sheet.

   Time: PT15M

   Temperature: 175°C

6. Prepare the lychee purée

   Drain the lychees from the syrup, blend them and pass through a sieve to obtain 160 g of smooth purée.

   Time: PT10M

7. Hydrate the gelatin

   Place the gelatin sheets in cold water for 10 minutes, then drain.

   Time: PT5M

8. Make lychee custard

   Heat the milk in a saucepan. Meanwhile, whisk the egg yolks with the sugar until pale. When the milk boils, remove from heat and gradually pour it over the egg‑sugar mixture while whisking. Return everything to the saucepan and cook over medium‑low heat until 83‑85 °C (the custard coats the spoon). Remove from heat, add the drained gelatin, stir, then incorporate the lychee purée. Let cool to room temperature.

   Time: PT10M

   Temperature: 83-85°C

9. Whip the lychee mousse

   Whisk the very cold liquid cream until a firm whipped cream is obtained. Gently fold in the cooled lychee custard in several additions using a spatula, lifting the mixture.

   Time: PT10M

10. Assemble the entremet

    Unmold the frozen nectarine insert. Cut the dacquoise to fit inside the 20 cm ring leaving a 1 cm border. Place the dacquoise at the bottom of the ring, lay the nectarine insert, then fill the gaps with the lychee mousse up to the edge. Smooth the surface.

    Time: PT15M

11. Final freezing

    Place the assembled entremet in the freezer for at least one night (12 h) so it is fully set.

    Time: PT5M

12. Cocoa butter velvet glaze

    Remove the entremet from the freezer, place it on a serving plate. Spray the cocoa butter from about 20 cm away, creating a gradient of white, pink, red and orange as desired.

    Time: PT5M

13. Final decoration

    Arrange nectarine slices in a rosette on top, place lychees in the centre, lightly spray a neutral glaze for shine, then add the pearlescent sugar pearls.

    Time: PT5M

14. Thawing before service

    Transfer the entremet to the refrigerator 6 to 8 hours before serving. Once thawed, consume within 2‑3 days.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of White nectarines: White peaches
• Instead of Yellow nectarines: Yellow peaches
• Instead of Granulated sugar: Cane sugar
• Instead of Powdered pectin: Agar-agar (adjusted amount)
• Instead of Small nectarine pieces: Peach pieces
• Instead of Egg whites: Aquafaba (for vegan version)
• Instead of Powdered sugar: Sifted granulated sugar
• Instead of All-purpose flour: Rice flour (for gluten‑free version)
• Instead of Almond powder: Homemade almond flour
• Instead of Lychees in syrup: Fresh lychees
• Instead of Gelatin sheets: Agar-agar (adjusted amount)
• Instead of Whole milk: Semi‑skimmed milk
• Instead of Egg yolks: Ready‑made pastry cream
• Instead of Granulated sugar: Cane sugar
• Instead of Whole liquid cream (35% fat): Whipping cream
• Instead of Cocoa butter spray (velvet glaze): Melted chocolate glaze
• Instead of Pearlescent sugar pearls: White chocolate shavings

Equipment Needed

• Immersion blender or regular blender
• Fine sieve
• Saucepan (20 cm)
• Cooking thermometer
• Electric mixer
• Silicone spatula
• 16 cm pastry ring (silicone)
• 20 cm pastry ring (silicone or parchment)
• Parchment paper
• Bowls of various sizes
• Chocolate spray (velvet bomb) (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use nectarines of different varieties (white and yellow) for a color and flavor contrast.
• For an even shinier effect, add a thin layer of neutral glaze after the chocolate spray.
• If you don't have cocoa butter spray, melt cocoa butter and brush it on with a brush.

Troubleshooting

Storage

Refrigerator: 2‑3 days in an airtight container

Freezer: Up to 1 month, well wrapped

Room temperature: Do not store at room temperature

Make-Ahead Tips

• Prepare the nectarine insert and freeze it 24 h ahead.
• Bake the dacquoise the day before and keep it at room temperature wrapped in cling film.
• Make the lychee mousse the day before and keep it refrigerated before assembly.