easter egg white chocolate-raspberry-pistachio


white chocolate shell

Ingredients Preparation
  • 10 cm egg mould
  • Q.S.

Heat up the chocolate and cover the mould with a very thin layer of it.

white chocolate and lime foam

Ingredients Preparation
  • 340g
  • 450g
  • 2piece(s)
  • 5piece(s)
  • 240g
    egg white

Grate lime peels in a bowl with whipped cream. Infuse for 10 min and then strain. Heat up whipped cream again and add gelatine leaves previously hydrated in water and ice. Pour over the chocolate and mix. Add egg white and strain. Fill up the siphon and charge. Let it settle until it is completely cool.

microwave pistachio sponge cake

Ingredients Preparation
  • 110g
    pistachio paste
  • 110g
    egg yolks
  • 110g
  • 170g
    egg white
  • 30g

Blend all the ingredients. Strain and fill up the siphon. Charge with gas and let it settle. Dispense the foam in a plastic cup with a cut base, then bake in microwave for 40 seconds approximately.

raspberry quince paste

Ingredients Preparation
  • 350g
    Fruit'Purée Raspberry Capfruit
  • 10g
    raspberry liquor
  • 1g
  • 1 ½piece(s)

Heat a portion of the pulp with the compote and agaragar to boiling point. Continue boiling for 1 minute. Put in the mould. Cool off and cut in 2x2x1cm squares.


Ingredients Preparation
  • Q.S.
    fresh raspberries
  • Q.S.
  • Q.S.
    tangerine sherbet

Put a square of raspberry quince paste at the base of the egg shell.
Dispense the white chocolate foam around it and sprinkle bits of pistachio sponge cake on top.
Cut blackberries into a ¼ and raspberries into a ½, locate randomly along the ensemble. Put the
tangerine sherbet in the middle.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528