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.
Recipe
White chocolate espuma
| ingredients | preparation |
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Heat up. |
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Pour over the chocolate and emulsify to obtain a ganache. |
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Add and mix. |
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Fill a siphon and cool for 2 hours. Charge with 2 cartridges. |
Mandarin tuile
| ingredients | preparation |
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Cook into a syrup and leave to cool. |
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Fold in gently. |
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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. |
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Assembly
| ingredients | preparation |
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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. |