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

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
  1. White chocolate espuma
  2. Mandarin tuile
  3. Assembly

White chocolate espuma

ingredients preparation
  • 185g
    Whole milk

Heat up.
  • 171g
    W3

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
    sugar
  • 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.

Assembly

ingredients preparation
  • Q.S.
    CEF-CC-CARAM

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.