- • 225g Eggs
- • 145g Passion Fruit Puree
- • 500g Mango Fruit Puree
- • 95g Caster Sugar
- • 35g Cream Powder
- • 306g Callebaut Finest Belgian White ChocolateW2NV
- • 45g Callebaut Mycryo Cocoa Butter (NCB-HD706-W44)
- • 637g Whipped cream
Mango and Passion Fruit White Chocolate Mousse
Ingredients
Method
• Make a crème Patisserie with the passion fruit puree, eggs, sugar and cream powder
• Pour the warm crème patisserie onto the white chocolate and mycryo cocoa butter
• Blend the mix at 35’C, then fold through the semi whipped cream
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