White chocolate, lychee and cheese mousse

Callebaut’s iconic white chocolate W2 pairs heavenly with the flavour of lychee and cream cheese, which is a product of fermentation.
Level:
Medium
Makes:
8 portions

Osmanthus jelly

Ingredients: Osmanthus jelly

  • 200 g
    water
  • 50 g
    sugar

Preparation: Osmanthus jelly

Mix and boil.

Ingredients: Osmanthus jelly

  • 5 g
    dried osmanthus flower

Preparation: Osmanthus jelly

Add to previous mixture.

Ingredients: Osmanthus jelly

  • 50 g
    soaked gelatin

Preparation: Osmanthus jelly

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

Pistachio sponge

Ingredients: Pistachio sponge

  • 80 g
    NPO-PI1
  • 125 g
    egg white
  • 80 g
    egg yolks
  • 90 g
    sugar

Preparation: Pistachio sponge

Mix together.

Ingredients: Pistachio sponge

  • 30 g
    cake flour

Preparation: Pistachio sponge

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

Ingredients: White chocolate and lychee cheese mousse

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

Preparation: White chocolate and lychee cheese mousse

Mix and boil.

Ingredients: White chocolate and lychee cheese mousse

Preparation: White chocolate and lychee cheese mousse

Mix together and melt. Add to previous mixture.

Ingredients: White chocolate and lychee cheese mousse

  • 30 g
    soaked gelatin

Preparation: White chocolate and lychee cheese mousse

Add to previous mixture.

Ingredients: White chocolate and lychee cheese mousse

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

Preparation: White chocolate and lychee cheese mousse

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

Ingredients: White chocolate and lychee cheese mousse

Preparation: White chocolate and lychee cheese mousse

Spray with cocoa butter when frozen.