White chocolate mousseline and pistachio financier
level 2
White chocolate is a wonderful tastemaker for spring and summer desserts. In this recipe, our chefs created a light and flavoursome mousse. They combined it with a pistachio financier for the lovely bite and dense texture. You can add fruits like banana or apricot to complete the flavour sensation.
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Recipe components
Callebaut® ingredients
White chocolate mousseline
| Ingredients | Preparation |
|---|---|
| Heat. |
| Mix and add to the milk. Bring to the consistency of a thin custard. |
Mix and pour the thin custard on top. Mix and allow to cool. | |
| Blend in 40%. |
Use a pastry bag to make a quenelle or spiral out of the white chocolate mousseline. Decorate with an apricot (or banana) baked in butter and a few vanilla pods. Finish with white chocolate decoration and a few leaves of mint. | |
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