This Dragon Fruit Mousse Cake is a beautiful and refreshing dessert that combines a light almond base, vibrant dragon fruit mousse, and a delicate jelly layer topped with a glossy neutral glaze. It’s the perfect treat for special occasions, with its stunning presentation and delightful flavors. The mousse is light and airy, while the almond base adds a subtle nutty flavor, and the dragon fruit jelly gives a refreshing and fruity finish. Let’s get started on this exquisite dessert!
Ingredients
Base Sheet (18 cm Diameter)
- Eggs: 2 large
- Sugar: 40 g (3 tablespoons)
- Unsalted Butter: 15 g (1 tablespoon), melted
- Milk: 20 g (1 tablespoon)
- Almond Flour: 45 g (1/3 cup)
- Cake Flour: 17 g (2 tablespoons)
- Raspberry Powder: 8 g (1 tablespoon)
- Pink Food Coloring: A small amount
Dragon Fruit Mousse (18 cm Diameter Savarin Mold)
- Dragon Fruit Purée: 80 g (1/3 cup)
- Plain Yogurt: 80 g (1/3 cup)
- Lychee Purée: 80 g (1/3 cup)
- Gelatin: 9 g (1 tablespoon), bloomed in cold water
- Egg White: 34 g (about 1 large egg white)
- Sugar (for meringue): 36 g (3 tablespoons)
- Heavy Cream: 200 g (3/4 cup)
- Sugar (for cream): 20 g (1 1/2 tablespoons)
Dragon Fruit Jelly
- Peel of 2 Dragon Fruits: Cut into decorative shapes
- Water: 240 g (1 cup)
- Sugar: 60 g (1/4 cup)
- Agar: 3 g (1 teaspoon)
- Round Cutter: 3.6 cm (1.4 inches) diameter
Neutral Glaze
- Water: 166 g (3/4 cup)
- Sugar: 240 g (1 cup + 2 tablespoons)
- Corn Syrup: 60 g (1/4 cup)
- Lemon Juice: 16 g (1 tablespoon)
- Gelatin: 12 g (1 tablespoon + 1 teaspoon), bloomed in cold water
Servings: 8-10
Total Time: 4-5 hours (including chilling time)
Step-by-Step Instructions
1. Prepare the Base Sheet
- Preheat the Oven: Preheat your oven to 180°C (350°F). Line an 18 cm (7 inch) round baking tin with parchment paper.
- Make the Batter: In a bowl, beat 2 eggs with 40 g of sugar until the mixture is light and fluffy. Melt 15 g of unsalted butter and mix with 20 g of milk, then gently fold into the egg mixture.
- Combine Dry Ingredients: Sift together 45 g of almond flour, 17 g of cake flour, and 8 g of raspberry powder. Fold the dry ingredients into the egg mixture until fully combined. Add a small amount of pink food coloring for a vibrant color.
- Bake: Pour the batter into the prepared baking tin and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. Allow the base to cool completely before use.
2. Make the Dragon Fruit Mousse
- Bloom the Gelatin: Bloom 9 g of gelatin in cold water according to the package instructions.
- Warm the Purée: In a small saucepan, warm 80 g of dragon fruit purée and 80 g of lychee purée slightly, then add the bloomed gelatin and stir until completely dissolved.
- Make the Meringue: In a separate bowl, whisk 34 g of egg white with 36 g of sugar to stiff peaks.
- Whip the Cream: In another bowl, whip 200 g of heavy cream with 20 g of sugar until soft peaks form.
- Combine: Gently fold the yogurt into the purée mixture, followed by the meringue, and then the whipped cream. Mix until smooth and uniform.
- Mold the Mousse: Pour the mousse into an 18 cm (7 inch) Savarin mold. Place the cooled base sheet on top, pressing down gently to adhere. Freeze the mousse until completely set, about 2-3 hours.
3. Create the Dragon Fruit Jelly
- Prepare the Jelly Mixture: In a saucepan, bring 240 g of water, 60 g of sugar, and 3 g of agar to a boil, stirring until fully dissolved. Remove from heat and let cool slightly.
- Decorate with Dragon Fruit Peel: Use a 3.6 cm (1.4 inch) round cutter to cut the dragon fruit peel into small circles or decorative shapes. Arrange these on top of the frozen mousse in the mold.
- Pour the Jelly: Pour the jelly mixture over the arranged dragon fruit peel, covering the mousse evenly. Refrigerate until the jelly is set.
4. Prepare the Neutral Glaze
- Bloom the Gelatin: Bloom 12 g of gelatin in cold water according to the package instructions.
- Make the Glaze: In a saucepan, combine 166 g of water, 240 g of sugar, and 60 g of corn syrup. Heat over medium heat until the sugar is completely dissolved. Add 16 g of lemon juice and the bloomed gelatin, stirring until smooth and fully combined.
- Cool: Allow the glaze to cool to about 30°C (86°F) before use.
5. Assemble the Cake
- Unmold the Cake: Once the mousse, jelly, and glaze are set, carefully unmold the cake from the Savarin mold and place it on a serving platter.
- Apply the Glaze: Gently pour the cooled neutral glaze over the top of the cake, allowing it to coat evenly.
- Decorate: Decorate with fresh fruit, edible flowers, or additional dragon fruit peel shapes as desired.
- Serve: Slice and enjoy the beautiful and refreshing Dragon Fruit Mousse Cake!
Tips for the Best Dragon Fruit Mousse Cake
- Use Fresh Dragon Fruit: Fresh dragon fruit will give the best flavor and color to your mousse and jelly layers.
- Chill Thoroughly: Make sure each layer is fully set before moving on to the next step to ensure a clean and beautiful finish.
- Work Gently: Handle the mousse and jelly layers carefully to maintain their delicate structure and appearance.
This Dragon Fruit Mousse Cake is not only visually stunning but also light and delicious, with layers of fruity flavors and a smooth, creamy texture. It’s the perfect dessert to impress your guests or enjoy on a special occasion. Enjoy creating and savoring this exquisite treat!
