Lime and White Chocolate Entremet
-
Easy
This recipe was made by our friends at Mayata Chocolate.
Ingredients for the lime crunch base
- 130g Mayata bourbon vanilla 35% white chocolate drops
- 60g Rice crispies
- 20g Grapeseed oil
- 60g Corn flakes
- 1 lime
- 1 pinch of fine salt
Ingredients for the white chocolate and lime mousse
- 330g liquid cream (35% fat) to whip
- 150g whole milk
- 300g Mayata bourbon vanilla 35% white chocolate drops
- 1 lime
- 3 gelatin sheets
- fresh raspberries to decorate
1. Make the lime crunch base
- Melt the chocolate then add the oil, salt and half the lime peel to the mixture and stir
- Add the cornflakes and rice crispies to the mixture and mix until the cereals are well coated
- Spread the mixture in a 22cm diameter circle to a thickness of about 8mm
- Put in the refrigerator
© Speciality Cooking Supplies Limited 2024
2. Make the white chocolate and lime mousse
- Put the gelatin sheets in cold water
- Put the white chocolate in a saucepan, and scrape in the second half of the lime peel
- Bring the milk to the boil then pour it over the white chocolate and mix until it is smooth
- Then squeeze the lime (about 15gr of juice) and pour it over the mixture
- Squeeze out the gelatin and melt it in the microwave, add the melted gelatin to the mixture and mix
- Add the whipped cream and mix gently until a homogeneous consistency is obtained
- Pour the mousse into the circle on top of the crunch, and when it is set, place some fresh raspberries on top
- Enjoy!
© Speciality Cooking Supplies Limited 2024
