White chocolate, lychee and cheese mousse

Created by

  • Raymond Tham - Independent chef; Callebaut consultant of the Chocolate Academy™ centre in Singapore; Won a gold medal at the 2005 Hospitality Culinary Theatre Competition; taught patisserie at KDU University College
level 2

“Callebaut’s iconic white chocolate W2 pairs heavenly with the flavour of lychee and cream cheese, which is a product of fermentation.”

Recipe components

Chia seeds feuilletine crunch

IngredientsPreparation

Melt and pre-crystallise chocolates.

  • 1180g
    Pailleté Feuilletine
  • 10g
    chia seeds

Mix together with chocolates and set in a rectangle mould.

Osmanthus jelly

IngredientsPreparation
  • 200g
    water
  • 50g
    sugar

Mix and boil.

  • 5g
    dried osmanthus flower

Add to previous mixture.

  • 50g
    soaked gelatin

Add at 60°C. Pour in mould and leave to set.

Pistachio sponge

IngredientsPreparation

Mix together.

  • 30g
    cake flour

Fold in and mix with hand blender. Cream with whipping siphon and heat in the microwave for 1 minute.

White chocolate and lychee cheese mousse

IngredientsPreparation
  • 80g
    3.6% full cream milk
  • 40g
    sugar

Mix and boil.

Mix together and melt. Add to previous mixture.

  • 30g
    soaked gelatin

Add to previous mixture.

  • 100g
    chopped lychees
  • 500g
    half whipped cream 35%

Fold into previous mixture and pipe into cylinder mould. Place in freezer.

  • Q.S.
    Cocoa butter

Spray with cocoa butter when frozen.