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A Barry Callebaut Brand
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  2. Ruby Cabosse Praline - Rosé Champagne

White chocolate, lychee and cheese mousse

Callebaut’s iconic white chocolate W2 pairs heavenly with the flavour of lychee and cream cheese, which is a product of fermentation.

Recipe

Created by
  • Raymond Tham - Independent chef; Callebaut consultant of the Chocolate Academy™ centre in Singapore; Won a gold medal at the 2005 Hospitality Culinary Theatre Competition; taught patisserie at KDU University College
  1. White chocolate and lychee cheese mousse

Products

Cocoa - Cocoa Butter - 4kg Callets

White chocolate and lychee cheese mousse

ingredients preparation
  • 80g
    3.6% full cream milk
  • 40g
    sugar

Mix and boil.

  • 260g
    Philadelphia type cream cheese
  • 400g
    CW2NV

Mix together and melt. Add to previous mixture.

  • 30g
    soaked gelatin

Add to previous mixture.

  • 100g
    chopped lychees
  • 500g
    half whipped cream 35%

Fold into previous mixture and pipe into cylinder mould. Place in freezer.

  • Q.S.
    Cocoa - Cocoa Butter - 4kg Callets

Spray with cocoa butter when frozen.

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