明胶块水跟明胶粉6:1

100克粉状明胶
600克水

粉状明胶和20度的水混合。请于4℃冰箱中。使用前10分钟泡软。

荔枝慕斯
165克鲜奶油，35％的脂肪
379克荔枝果泥
38克蛋白粉
99克糖
157克葡萄糖粉
148克明胶块
553克荔枝果泥
111克柠檬果泥

鲜奶油打发至6成。第一个荔枝果泥，蛋清粉，糖和葡萄糖粉，直到获得蛋白酥皮。融化明胶块至40oC，第二个荔枝果泥和柠檬果泥的。用力混合。后加入淡奶油拌匀入模！

精加工

荔枝慕斯成菱形模具（Silikomart提供）。夹入然后芒果半球。
最后用5.5厘米宽的荔枝海绵密封并冷冻。
冻完喷雾。装饰用花瓣。

附原文：

Light lychee mousse made with B·Concept by Jordi Bordas

May 12, 2015

Pastry Chef
Jordi Bordas

White Diamond: mango compote, light lychee sponge and mousse, silver neutral glaze and flower petals

Lighten the recipes, make them healthier and also achieve maximum intensity of pure flavor. With this vocation, without compromise, B·Concept was born, a method developed by Jordi Bordas, world champion in 2011 and newly appointed Ambassador of the Felchlin brand. A project created with the intention of rethinking and updating classic pastry recipes, taking into account the technology, knowledge and equipment available today, as the needs and sensitivities of today’s consumer.

B·Concept is a method for learning how to build a recipe from scratch. For this he abandons the rigidity of classical formulation and what was perceived as constraints on caloric needs, preservation and consumption of the moment each recipe was created. Jordi Bordas assesses each recipe on two pillars: firstly, today’s technology and knowledge and secondly, the needs (fats, sugars, allergens…) and sensitivity (lightness and purity of flavor) of today’s consumer. The result: strong, lightweight and calculated recipes like White Diamond.

White diamond

mango compote

light lychee sponge

gelatin mass 6:1

100 g powdered gelatin, 200 bloom
600 g water

Mix the powdered gelatin and water at 20oC with the help of a hand whisk. Allow to hydrate for 10 minutes before use. Keep in the refrigerator at 4oC.

light lychee mousse

165 g heavy cream, 35% fat
379 g lychee purée 10%
38 g egg white powder
99 g sugar
157 g atomized glucose DE 38
148 g gelatin mass 6:1
553 g lychee purée 10%
111 g lemon purée 10%

Whip the heavy cream to soft peaks. Combine the first measurement of lychee purée, egg white powder, sugar and atomized glucose and whip until a meringue is obtained. Heat the gelatin mass to 40oC, add the second measurement of lychee purée and lemon purée. Vigorously mix. Combine with the meringue and finally fold in the semi-whipped cream with the help of a rubber spatula.

Montage and finishing

Pipe the light lychee mousse into a diamond mold (bySilikomart). Insert then the mango hemisphere.
Finally seal with a 5.5-cm-wide lychee sponge and freeze.
Unmold and spray with the silver-colored neutral glaze. Garnish with flower petals.

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