White chocolate cake
with pineapple and coconut ice cream
(Created by Benoit Dewitte – Chef at Benoit & Bernard Dewitte, Zingem – Callebaut Chocolate Ambassador)
Cake
| Ingredients | Preparation |
|---|---|
|
160 g
white chocolate Callebaut Select W2NV
125 g butter |
Melt. |
| 75 g egg yolks | Add. |
|
130 g
egg whites
105 g sugar |
Whip together and add. |
|
160 g
brunoise of apricots
20 g orange zest 5 g ground cardamom |
Add. |
| Bake in a cake tin at 180°C for 10 minutes. | |
Mousse
| Ingredients | Preparation |
|---|---|
|
200 g
coconut milk
125 g whole milk 125 g cream 100 g egg yolks 25 g sugar Pith and seeds of one vanilla pod |
Make a crème anglaise. Leave to cool to 40°C. |
| 15 g gelatine sheets | Leave to soak and add. |
| 250 g white chocolate Callebaut Excellent WNV | Melt in a bain-marie and add. |
| 450 g lightly whipped cream | Add. |
| Pour into a plastic cylinder - 1 cm diameter and leave to cool. | |
Ice cream
| Ingredients | Preparation |
|---|---|
| 1350 g ice cream mix Callebaut Pure Sensation Bianco MXW-ICE56 | Put into a bowl. |
|
1900 g
water
100 g Batida de Coco |
Add and leave to stand for 30 minutes in the fridge. |
| Turn in the ice cream machine. | |
Finishing and presentation
| Ingredients | Preparation |
|---|---|
|
Pineapple
Lime syrup (½ lime + ½ sugar + ½ water) |
Cut pineapple into thin slices and marinade in the lime syrup. |
| Cover the cylindrical shaped mousse with the slices of pineapple. Cut the cake to the same size as the cylinder. Fill with ice cream. | |
