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:
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Medium
- Makes:
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8 portions
Chia seeds feuilletine crunch
Ingredients: Chia seeds feuilletine crunch
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100 g2815NV
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100 g
Preparation: Chia seeds feuilletine crunch
Melt and pre-crystallise chocolates.
Ingredients: Chia seeds feuilletine crunch
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10 gchia seeds
Preparation: Chia seeds feuilletine crunch
Mix together with chocolates and set in a rectangle mould.
Osmanthus jelly
Ingredients: Osmanthus jelly
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200 gwater
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50 gsugar
Preparation: Osmanthus jelly
Mix and boil.
Ingredients: Osmanthus jelly
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5 gdried osmanthus flower
Preparation: Osmanthus jelly
Add to previous mixture.
Ingredients: Osmanthus jelly
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50 gsoaked gelatin
Preparation: Osmanthus jelly
Add at 60°C. Pour in mould and leave to set.
Pistachio sponge
Ingredients: Pistachio sponge
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125 gegg white
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80 gegg yolks
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90 gsugar
Preparation: Pistachio sponge
Mix together.
Ingredients: Pistachio sponge
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30 gcake 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
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80 g3.6% full cream milk
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40 gsugar
Preparation: White chocolate and lychee cheese mousse
Mix and boil.
Ingredients: White chocolate and lychee cheese mousse
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260 gPhiladelphia type cream cheese
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400 g
Preparation: White chocolate and lychee cheese mousse
Mix together and melt. Add to previous mixture.
Ingredients: White chocolate and lychee cheese mousse
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30 gsoaked gelatin
Preparation: White chocolate and lychee cheese mousse
Add to previous mixture.
Ingredients: White chocolate and lychee cheese mousse
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100 gchopped lychees
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500 ghalf 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.
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