White chocolate espuma
This recipe makes a sweet, refreshingly light dessert that’s packed with fruit flavours. It comprises a fruit soup that harbours the fresh and fruity sweetness of pear and lychee, combined with the sweet caramelly taste of white chocolate espuma. The crunchy orange-flavoured tuile on top gives this sweet course a pleasant crispy accent.
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Recipe components
White chocolate espuma
Ingredients | Preparation |
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| Heat up. |
Pour over the chocolate and emulsify to obtain a ganache. | |
| Add and mix. |
| Fill a siphon and cool for 2 hours. Charge with 2 cartridges. |
Mandarin tuile
Ingredients | Preparation |
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| Cook into a syrup and leave to cool. |
| Fold in gently. |
| Mix in the melted butter. |
Leave to cool in a refrigerator for 2 hours. Spread out onto a baking tray covered with Silpat®. Bake at 200°C until coloured. |
Assembly
Ingredients | Preparation |
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| Arrange the pear balls on the bottom of small bowls. Pour over the Pear lychee soup. Top off with espuma and decorate with Salted Caramel Crispearls™. Serve with a mandarin tuile. |