White chocolate mousse and lime mousse with Mara des Bois strawberries (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Coconut and lime dacquoise

Ingredients Preparation
415 g egg whites
2 g cream of tartar
130 g caster sugar 		Whisk until the mixture stands in peaks.
330 g icing sugar
110 g powdered almonds
220 g powdered coconut
Zest of 2 limes 		Fold into the mixture.
Pour onto a 40 x 60 baking sheet. Bake for 20 minutes in a convection oven at 175°C.

Mara des Bois Jelly

Ingredients Preparation
400 g Mara des bois strawberry purée
25 g lemon puree 		Heat the purees.
35 g sugar Add.
7 g powdered gelatine
42 g water 		Dissolve the gelatine in the water and add to the mixture.
Pour into Mini Saphir Flexipan moulds.

White chocolate and lime crème

Ingredients Preparation
150 g milk
150 g cream
Zest of 2 limes
72 g egg yolks
25 g sugar 		Cook slowly until you have a homogenous mixture.
195 g white chocolate Callebaut Select W2NV Pour the above mixture over the chocolate and emulsify.
9 g gelatine
54 g water 		Dissolve the gelatine in the water and add to the mixture. Leave to cool to 30°C.
450 g whipped cream Fold in the cream.
Pour into Saphir Savarin Flexipan moulds (60 x 40 cm).
White Chocolate