Light white chocolate mousse and exotic fruit salad
White chocolate and exotic fruits make for great refreshments. In this recipe, the rich creaminess of a white chocolate mousse is freshened up with the acidity of the fruit salad. It can be served as mignardise in tiny glasses or as full-blown dessert.
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/936ce8648f8033b24597205998b003a7.png?itok=4qRdBpFL)
White chocolate mousse
ingredients | preparation |
---|---|
|
Bring to the boil. |
|
Pour over the chocolate and emulsify to obtain a smooth ganache. |
|
Add. |
Sieve, pour into a siphon and pressurise. |
Exotic fruit salad
ingredients | preparation |
---|---|
|
Bring to the boil and remove the froth. |
|
Add and leave to infuse. |
|
Chop into a brunoise and pour the orange juice over the fruit salad. |
Finishing and presentation
Divide the exotic fruit salad into glasses. |