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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

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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.

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