White chocolate, lychee and cheese mousse

Callebaut’s iconic white chocolate W2 pairs heavenly with the flavour of lychee and cream cheese, which is a product of fermentation.

Recipe

Created by

Raymond Tham - Independent chef; Callebaut consultant of the Chocolate Academy™ centre in Singapore; Won a gold medal at the 2005 Hospitality Culinary Theatre Competition; taught patisserie at KDU University College

Products

Cocoa - Cocoa Butter - 4kg Callets

Chia seeds feuilletine crunch

ingredients	preparation
100g 2815NV 100g 823NV	Melt and pre-crystallise chocolates.
1180g M-7PAIL 10g chia seeds	Mix together with chocolates and set in a rectangle mould.

Osmanthus jelly

ingredients	preparation
200g water 50g sugar	Mix and boil.
5g dried osmanthus flower	Add to previous mixture.
50g soaked gelatin	Add at 60°C. Pour in mould and leave to set.

Pistachio sponge

ingredients	preparation
80g NPO-PI1 125g egg white 80g egg yolks 90g sugar	Mix together.
30g cake flour	Fold in and mix with hand blender. Cream with whipping siphon and heat in the microwave for 1 minute.

White chocolate and lychee cheese mousse

ingredients	preparation
80g 3.6% full cream milk 40g sugar	Mix and boil.
260g Philadelphia type cream cheese 400g CW2NV	Mix together and melt. Add to previous mixture.
30g soaked gelatin	Add to previous mixture.
100g chopped lychees 500g half whipped cream 35%	Fold into previous mixture and pipe into cylinder mould. Place in freezer.
Q.S. Cocoa - Cocoa Butter - 4kg Callets	Spray with cocoa butter when frozen.

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