Easter Nest (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)

Vanilla dacquoise biscuit

Ingredients Preparation
150 g egg whites
60 g sugar
Beat together.
150 g icing sugar
150 g ground almonds
Vanilla
Add.

Mango and passion fruit jellified coulis

Ingredients Preparation
250 g mango fruit purée
250 g passion fruit purée
Bring to the boil.
Leave to cool.
10 g gelatine Add. Pour into 16 cm-diameter Flexipan® moulds.
Crispearls™ white Callebaut CEW-CC-30CRISP Sprinkle the coulis with a fine layer of pearls.

White chocolate mousse

Ingredients Preparation
250 g syrup Bring to the boil.
140 g egg yolks Add and prepare a bombe mixture.
400 g white chocolate Callebaut Select W2NV Add.
3 sheets of gelatine Add.
800 g crème fraîche Add.