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

  • 7.1 oz
    water
  • 1.8 oz
    sugar

Preparation: Osmanthus jelly

Mix and boil.

Ingredients: Osmanthus jelly

  • 0.2 oz
    dried osmanthus flower

Preparation: Osmanthus jelly

Add to previous mixture.

Ingredients: Osmanthus jelly

  • 1.8 oz
    soaked gelatin

Preparation: Osmanthus jelly

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

Pistachio sponge

Ingredients: Pistachio sponge

  • 2.8 oz
    NPO-PI1
  • 4.4 oz
    egg white
  • 2.8 oz
    egg yolks
  • 3.2 oz
    sugar

Preparation: Pistachio sponge

Mix together.

Ingredients: Pistachio sponge

  • 1.1 oz
    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

  • 2.8 oz
    3.6% full cream milk
  • 1.4 oz
    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

  • 1.1 oz
    soaked gelatin

Preparation: White chocolate and lychee cheese mousse

Add to previous mixture.

Ingredients: White chocolate and lychee cheese mousse

  • 3.5 oz
    chopped lychees
  • 1.1 lb
    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.