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.
