- 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.
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