Use butter at room temperature and mix all ingredients together.Roll into 3mm thickness. Bake at 160 degrees untill golden brown.
Mix almond powder, icing sugar, cake flour and eggs until fluffy.Meanwhile, mix egg white and sugar to get a meringue.Stir the two together.Then, add the melted butter.Bake at 230 degree untill golden brow.
Bring all the puree, sugar, and agar- agar to boil.Then, add rose water and lychee liqueur.
Bring lychee puree and trehlose to boil.Add gelatin mass and white chocolate, stir well. Mix with lychee liqueur.Finish with wipping cream.
Stir yolk with sugar. Cook raspberry puree and lychee puree with yolk untill cream anglaise.Add gelatin mass and white chocolate. Mix well.Finish with whipping cream.
Melt chocolate and cacao butter.Blend with red colour.
Freeze the raspberry lychee jelly into a thin layer.Then, pour a thin layer of lychee mousse over the raspberry lychee jelly.Top cover with jocond biscuit,frozen it as insert.
Pour the mousse into a mould, press the frozen inserts in the center.Finish with streusel on the top.When its frozen take out from mould, spray with red colour cacao butter.
Finish to have the final presentation: Dobla petit love & Dobla petit love pink.