Heavenly Almond Blossom Mousse Cake – A Luxurious Chinese Dessert Experience

Allergens

Egg, Dairy

Ingredients

• 6 large egg whites
• 1 cup granulated sugar
• 2 cups heavy cream
• 1/2 cup almond flour
• 1/4 cup jasmine tea leaves
• 3 ounces white chocolate, finely chopped
• 1/4 cup rosewater
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• A pinch of salt
• Fresh raspberries for garnish

Instructions

1. Prepare a double boiler by placing a heatproof bowl over a saucepan filled with an inch of water, ensuring that the bottom of the bowl doesn't touch the water.
2. In the heatproof bowl, whisk egg whites and sugar over the double boiler until sugar is dissolved and mixture is warm to the touch. Remove from heat and continue to whisk until the meringue cools down to room temperature.
3. In a separate bowl, combine almond flour, cornstarch, and a pinch of salt.
4. In another bowl, whip heavy cream until soft peaks form. Fold in vanilla extract and rosewater.
5. Brew jasmine tea leaves with hot water and let steep for 5 minutes. Strain and discard the leaves.
6. Divide meringue into two equal portions. In one portion, fold in half of the whipped cream and almond mixture until well combined. In the other portion, gently stir in half of the brewed jasmine tea.
7. Fold the flavored mixtures together gently, alternating between the almond mousse and jasmine cream to create a marbled effect.
8. Melt white chocolate over the double boiler. Stir into the mousse mixture until fully incorporated.
9. Pour the mousse into individual serving dishes and refrigerate for at least 4 hours or overnight, until set.
10. Before serving, garnish with fresh raspberries and a light dusting of jasmine tea leaves.

Chef’s Insight

The key to this recipe is perfecting the marbled effect and ensuring the mousse sets properly.

Notes

The rosewater should be of high quality for the best flavor.