White chocolate, lychee and cheese mousse
level 2
Callebaut’s iconic white chocolate W2 pairs heavenly with the flavour of lychee and cream cheese, which is a product of fermentation.
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Recipe components
Used Callebaut products
Chia seeds feuilletine crunch
Ingredients | Preparation |
---|---|
Melt and pre-crystallise chocolates. | |
| Mix together with chocolates and set in a rectangle mould. |
Osmanthus jelly
Ingredients | Preparation |
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| Mix and boil. |
| Add to previous mixture. |
| Add at 60°C. Pour in mould and leave to set. |
Pistachio sponge
Ingredients | Preparation |
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| Mix together. |
| 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 | Preparation |
---|---|
| Mix and boil. |
| Mix together and melt. Add to previous mixture. |
| Add to previous mixture. |
| Fold into previous mixture and pipe into cylinder mould. Place in freezer. |
Spray with cocoa butter when frozen. |