Lychee Oolong Mousse Souffle Cheesecake

Happy new year! It’s already been a whole 12 months of uploading videos. Thanks for tagging along! Cheers to baking more delicious treats, what are diets anyway :)
Music:
Spring Blossoms - Emnio Mano
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
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▶Ingredients:
Yield: 5.5” Mousse cake
Oolong Souffle Cheesecake
80g (⅓ cup) hot milk
10g (1½ tbsp.) oolong tea leaves
165g (⅔ block) cream cheese
28g (2 tbsp.) unsalted butter
40g (⅓ cup + 1⅓ tbsp.) all purpose flour
15g (2 tbsp.) cornstarch
4 egg yolks
10g (2 tsp.) vanilla extract
4 egg whites
2.5g (½ tsp.) lemon juice
90g (⅓ cup + 2 tbsp.) white sugar
Baking Pan: 7”
Baking instructions:
325F 25 mins
250F 45-55 mins, or until toothpick comes out clean
Leave in oven 15 mins with the door open
Cut with 5.5” ring
Oolong Mousse
7g (2¼ tsp.) gelatin
45g (3 tbsp.) cold water
100g (⅓ cup + 1⅓ tbsp.) brewed oolong tea, chilled (reuse leaves from the cake)
135g (½ cup + 1 tbsp.) whipping cream
40g (⅓ cup) icing sugar
65g (⅓ cup) lychee, chopped
Vanilla Whipped Cream
90g (¼ cup + 2 tbsp.) whipping cream
5g (1 tsp.) vanilla
7.5g (1 tbsp.) icing sugar
Garnish
lychee fruit
lychee popping pearls

[@blescayu1657]

Great 🎉🎉🎉!!

[@Onisasu]

Very pretty cake! ^__^

[@thesugarhideout]

Thank you!

[@tanicookin5827]

It’s so beautiful 😍 🤤

[@thesugarhideout]

Thank you!