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.
- Nivo:
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Srednje tezine
- Makes :
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8 portions
Chia seeds feuilletine crunch
Sastojci: Chia seeds feuilletine crunch
Priprema: Chia seeds feuilletine crunch
Melt and pre-crystallise chocolates.
Sastojci: Chia seeds feuilletine crunch
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10 gchia seeds
Priprema: Chia seeds feuilletine crunch
Mix together with chocolates and set in a rectangle mould.
Osmanthus jelly
Sastojci: Osmanthus jelly
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200 gwater
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50 gsugar
Priprema: Osmanthus jelly
Mix and boil.
Sastojci: Osmanthus jelly
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5 gdried osmanthus flower
Priprema: Osmanthus jelly
Add to previous mixture.
Sastojci: Osmanthus jelly
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50 gsoaked gelatin
Priprema: Osmanthus jelly
Add at 60°C. Pour in mould and leave to set.
Pistachio sponge
Sastojci: Pistachio sponge
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125 gegg white
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80 gegg yolks
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90 gsugar
Priprema: Pistachio sponge
Mix together.
Sastojci: Pistachio sponge
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30 gcake flour
Priprema: 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
Sastojci: White chocolate and lychee cheese mousse
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80 g3.6% full cream milk
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40 gsugar
Priprema: White chocolate and lychee cheese mousse
Mix and boil.
Sastojci: White chocolate and lychee cheese mousse
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260 gPhiladelphia type cream cheese
Priprema: White chocolate and lychee cheese mousse
Mix together and melt. Add to previous mixture.
Sastojci: White chocolate and lychee cheese mousse
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30 gsoaked gelatin
Priprema: White chocolate and lychee cheese mousse
Add to previous mixture.
Sastojci: White chocolate and lychee cheese mousse
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100 gchopped lychees
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500 ghalf whipped cream 35%
Priprema: White chocolate and lychee cheese mousse
Fold into previous mixture and pipe into cylinder mould. Place in freezer.
Sastojci: White chocolate and lychee cheese mousse
Priprema: White chocolate and lychee cheese mousse
Spray with cocoa butter when frozen.
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