White chocolate espuma

This recipe makes a sweet, refreshingly light dessert that’s packed with fruit flavours. It comprises a fruit soup that harbours the fresh and fruity sweetness of pear and lychee, combined with the sweet caramelly taste of white chocolate espuma. The crunchy orange-flavoured tuile on top gives this sweet course a pleasant crispy accent.
Level:
Medium

White chocolate espuma

Ingredients: White chocolate espuma

  • 6.5 oz
    whole milk

Preparation: White chocolate espuma

Heat up.

Ingredients: White chocolate espuma

Preparation: White chocolate espuma

Pour over the chocolate and emulsify to obtain a ganache.

Ingredients: White chocolate espuma

  • 7.4 oz
    35% cream

Preparation: White chocolate espuma

Add and mix.

Ingredients: White chocolate espuma

  • 0.6 oz
    gelatin mass

Preparation: White chocolate espuma

Fill a siphon and cool for 2 hours. Charge with 2 cartridges.

Mandarin tuile

Ingredients: Mandarin tuile

  • 5.8 oz
    sugar
  • 3.7 oz
    mandarin puree
  • 1.4 oz
    glucose syrup DE 40
  • 15.4 gr
    orange zest

Preparation: Mandarin tuile

Cook into a syrup and leave to cool.

Ingredients: Mandarin tuile

  • 3.7 oz
    pastry flour

Preparation: Mandarin tuile

Fold in gently.

Ingredients: Mandarin tuile

  • 2.9 oz
    anhydrous butter

Preparation: Mandarin tuile

Mix in the melted butter.

Leave to cool in a refrigerator for 2 hours. Spread out onto a baking tray covered with Silpat®. Bake at 200°C until coloured.

Assembly

Ingredients: Assembly

  • Q.S.
    CEF-CC-CARAM

Preparation: Assembly

Arrange the pear balls on the bottom of small bowls. Pour over the Pear lychee soup. Top off with espuma and decorate with Salted Caramel Crispearls™. Serve with a mandarin tuile.