Rose Lychee Cake

Base
1. Wrap a 6 inch cake ring with cling film.
2. Mash the digestive biscuits until finely.
3. Melt the butter and mix together the biscuits.
4. Pour the biscuits mixture into the prepared cake ring and press evenly.
5. Chill in the fridge for later use.

Filling
1. Wrap a 5 inch cake ring with cling film.
2. Mash lotus biscuits finely.
3. Mix with mascarpone cheese.
4. Spread it into the prepared cake ring evenly.
5. Chill in the fridge for later use.

Lychee Mousse
1. Bloom the gelatin powder with water. Double-boil to melt it.
2. Whisk the whipping cream till soft peaks.
3. Mix the mascarpone cheese and sugar together.
4. Add yogurt into the cheese mixture. Mix well.
5. Fold in the whipped cream.
6. Mix in melted gelatin.
7. Last, add in GH Lychee Emulco. Mix well.
8. Pour onto the filling. Chill for an hour.

Rose Mousse
1. Whisk the whipping cream till soft peaks.
2. Bloom the gelatin powder with water. Double-boil to melt it.
3. Beat the cream cheese and caster sugar until creamy.
4. Add in melted gelatin and fold in the whipped cream,
5. Last, mix in GH Rose Emulco. Mix well.
6. Pour half of the mousse onto the base. Chill for an hour.
7. Remove the lychee mousse from the ring. Place it onto the rose mousse.
8. Pour in the remaining mousse. Continue to chill for another hour.

Gelee
1. Boil the water and sugar.
2. Bloom the gelatin powder with water.
3. Melt the gelatin and mix into the water mixture.
4. Mix in GH Lychee Emulco.
5. Make it slightly cool down and pour onto the mousse.
6. Chill for 2 hours. Remove the ring and decorate with some rose petals and lychee fruits. Serve well.