White chocolate espuma

This recipe makes a sweet, refreshingly light dessert that’s packed with fruit flavours. It comprises a fruit soup that harbours the fresh and fruity sweetness of pear and lychee, combined with the sweet caramelly taste of white chocolate espuma. The crunchy orange-flavoured tuile on top gives this sweet course a pleasant crispy accent.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

White chocolate espuma

ingredients preparation
  • 185g
    whole milk

Heat up.

  • 171g

Pour over the chocolate and emulsify to obtain a ganache.

  • 211g
    35% cream

Add and mix.

  • 16g
    gelatin mass

Fill a siphon and cool for 2 hours. Charge with 2 cartridges.

Mandarin tuile

ingredients preparation
  • 164g
  • 106g
    mandarin puree
  • 41g
    glucose syrup DE 40
  • 1g
    orange zest

Cook into a syrup and leave to cool.

  • 106g
    pastry flour

Fold in gently.

  • 82g
    anhydrous butter

Mix in the melted butter.

Leave to cool in a refrigerator for 2 hours. Spread out onto a baking tray covered with Silpat®. Bake at 200°C until coloured.


ingredients preparation
  • Q.S.

Arrange the pear balls on the bottom of small bowls. Pour over the Pear lychee soup. Top off with espuma and decorate with Salted Caramel Crispearls™. Serve with a mandarin tuile.

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