- 310g Callebaut White Exellence Chocolate
- 150 g Boiron passion fruit puree
- 820 g cream 20%
- 150 g pasteurised egg whites
- 500 g fresh orange juice
- 120 g sugar
- 1 vanilla pod
- 1 sprig of mint
- 25 g cardamom seeds
- 1 ripe pineapple
- 2 mangos
- 2 bananas
- 2 kiwi fruits
WHITE CHOCOLATE MOUSSE
Ingredients
Method
Preparation
250 g cream 20% Bring to the boil.
310 g white chocolate Callebaut Excellent WNV Pour over the chocolate and emulsify to obtain a smooth ganache.
150 g Boiron passion fruit puree
600 g cream 20%
150 g pasteurised egg whites Add.
Sieve, pour into a siphon and pressurise.
Keep in the fridge.
EXOTIC FRUIT SALAD
Ingredients Preparation
500 g fresh orange juice
120 g sugar Bring to the boil and remove the froth.
1 vanilla pod
1 sprig of mint
25 g cardamom seeds Add and leave to infuse.
1 ripe pineapple
2 mangos
2 bananas
2 kiwi fruits Chop into a brunoise and pour the orange juice over the fruit salad.
Finishing and presentation
Divide the exotic fruit salad into glasses.
Top with the white chocolate mousse.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
