Exotic Snobinette

Boil fruit puree, eggs and sugar to a custard.

Add the butter and Mycryo.
At 25C fold in the whipped cream.

Cook a crème anglaise.
Cool down with a whisk.

Melt at 30C.

Fold in.

Decorate the snobinette to half with exotic cream.
Pipe some dark chocolate mousse.
Decorate to taste with coloured Callebaut Crispearls and previously cut chocolate pieces.
The recipe gives around two trays of Snobinettes.