Standard Supplier 12th June 2015


Exotic Fruit Salad


  • 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



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.


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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