Jul 14 2026
Restaurants›La Vie›Gâteau Ispahan Recipe

Gâteau Ispahan Recipe

Inspired by La Vie
Time3h
Serves6

Lychee and rose mousse, raspberry jelly, almond meringue

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mousse

Raspberry Jelly

Almond Meringue

Method

Mousse Preparation

  1. 1

    Prepare Gelatin

    Soak the gelatin sheets in cold water for about 5 minutes until softened. Remove excess water.

  2. 2

    Make Mousse Base

    In a saucepan, combine lychee puree, rose water, and sugar. Heat gently until the sugar is dissolved. Remove from heat and stir in the softened gelatin until fully dissolved.

  3. 3

    Whip Cream

    In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the lychee mixture into the whipped cream until well combined.

  4. 4

    Chill Mousse

    Pour the mousse into serving molds and refrigerate for at least 2 hours to set.

Raspberry Jelly Preparation

  1. 5

    Prepare Gelatin

    Soak the gelatin sheets in cold water for about 5 minutes until softened. Remove excess water.

  2. 6

    Make Jelly Base

    In a saucepan, heat raspberry puree and sugar until the sugar is dissolved. Remove from heat and stir in the softened gelatin until fully dissolved.

  3. 7

    Chill Jelly

    Let the mixture cool slightly, then pour over the set lychee mousse. Refrigerate for another 1-2 hours until the jelly is firm.

Almond Meringue Preparation

  1. 8

    Prepare Meringue

    Preheat the oven to 100°C (212°F). In a clean bowl, whip egg whites until soft peaks form, gradually adding sugar until stiff peaks form.

  2. 9

    Fold Almond Flour

    Gently fold in the almond flour until fully incorporated.

  3. 10

    Bake Meringue

    Spread the meringue onto a baking sheet lined with parchment paper and bake for 1-1.5 hours until crisp. Allow to cool.

Assembly

  1. 11

    Assemble the Gâteau Ispahan

    Once the raspberry jelly is set, remove the molds from the refrigerator. Carefully remove the mousse and place on top of the almond meringue. Serve chilled.

More from La Vie