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 Music from Epidemic Sound Free 30 day trial: https://www.epidemicsound.com/referra... https://www.epidemicsound.com/referra... https://www.epidemicsound.com/referra... → Subscribe for more videos!    / @thesugarhideout   → Follow me on Instagram:   / thesugarhideout   email: [email protected] 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 ---- ▶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