White chocolate is a wonderful tastemaker for spring and summer desserts. In this recipe, our chefs created a light and flavoursome mousse. They combined it with a pistachio financier for the lovely bite and dense texture. You can add fruits like banana or apricot to complete the flavour sensation.

Level:: Medium

130 g

Egg yolks
260 g

Sugar

Beat until the mixture turns white.

260 g

Salted butter
10 g

Concentrated vanilla extract
50 g

Honey
100 g

Pistachio paste

Add and beat.

10 g

Baking powder
400 g

Flour

Sift together and blend in. Knead to achieve a homogeneous batter.

Fill the Demarle Flexipan moulds (ref. 1054) with a pastry bag equipped with an 8 mm-diameter tip. Bake for 18 to 20 minutes at 160°C.

375 g

Milk
1 pod(s)

Vanilla bean

Heat.

105 g

Egg yolks
90 g

Granulated sugar
33 g

Corn starch

Mix and add to the milk. Bring to the consistency of a thin custard.

190 g

Callebaut White Chocolate - CW2 - 5kg Block
35 g

Cb

Mix and pour the thin custard on top. Mix and allow to cool.

500 g

Whipped cream

Blend in 40%.

Use a pastry bag to make a quenelle or spiral out of the white chocolate mousseline. Decorate with an apricot (or banana) baked in butter and a few vanilla pods. Finish with white chocolate decoration and a few leaves of mint.