Light white chocolate mousse and exotic fruit salad

White chocolate and exotic fruits make for great refreshments. In this recipe, the rich creaminess of a white chocolate mousse is freshened up with the acidity of the fruit salad. It can be served as mignardise in tiny glasses or as full-blown dessert.
Level:
Easy

White chocolate mousse

Ingredients: White chocolate mousse

  • 250 g
    20% cream

Preparation: White chocolate mousse

Bring to the boil.

Ingredients: White chocolate mousse

  • 310 g
    WNV

Preparation: White chocolate mousse

Pour over the chocolate and emulsify to obtain a smooth ganache.

Ingredients: White chocolate mousse

  • 150 g
    passion fruit puree
  • 600 g
    20% cream
  • 150 g
    pasteurized egg whites

Preparation: White chocolate mousse

Add.

Sieve, pour into a siphon and pressurise.
Keep in the fridge.

Exotic fruit salad

Ingredients: Exotic fruit salad

  • 500 g
    orange juice
  • 120 g
    sugar

Preparation: Exotic fruit salad

Bring to the boil and remove the froth.

Ingredients: Exotic fruit salad

  • 1 pod(s)
    vanilla
  • 1 leaf/leaves
    mint
  • 25 g
    cardamom black seeds (no husk)

Preparation: Exotic fruit salad

Add and leave to infuse.

Ingredients: Exotic fruit salad

  • 1
    pineapple(s)
  • 2
    mango(s)
  • 2
    banana(s)
  • 2
    kiwi(s)

Preparation: Exotic fruit salad

Chop into a brunoise and pour the orange juice over the fruit salad.

Finishing and presentation

Divide the exotic fruit salad into glasses. 
Top with the white chocolate mousse.