Light white chocolate mousse with passion fruit (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)

White chocolate mousse

Ingredients Preparation
250 g cream 20% Bring to the boil.
310 g white chocolate Callebaut Excellent WNV Pour over the chocolate and emulsify to obtain a smooth ganache.
150 g Boiron passion fruit puree
600 g cream 20%
150 g pasteurised egg whites
Add.
Sieve, pour into a siphon and pressurise.
Keep in the fridge.

Exotic fruit salad

Ingredients Preparation
500 g fresh orange juice
120 g sugar
Bring to the boil and remove the froth.
1 vanilla pod
1 sprig of mint
25 g cardamom seeds
Add and leave to infuse.
1 ripe pineapple
2 mangos
2 bananas
2 kiwi fruits
Chop into a brunoise and pour the orange juice over the fruit salad.

Finishing and presentation
Divide the exotic fruit salad into glasses.
Top with the white chocolate mousse.