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:
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Medium
White chocolate espuma
Ingredients: White chocolate espuma
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185 gwhole 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
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211 g35% cream
Preparation: White chocolate espuma
Add and mix.
Ingredients: White chocolate espuma
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16 ggelatin mass
Preparation: White chocolate espuma
Fill a siphon and cool for 2 hours. Charge with 2 cartridges.
Mandarin tuile
Ingredients: Mandarin tuile
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164 gsugar
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106 gmandarin puree
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41 gglucose syrup DE 40
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1 gorange zest
Preparation: Mandarin tuile
Cook into a syrup and leave to cool.
Ingredients: Mandarin tuile
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106 gpastry flour
Preparation: Mandarin tuile
Fold in gently.
Ingredients: Mandarin tuile
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82 ganhydrous 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
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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.
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