Mint Strawberry Blanc


Egg Whites 25
Sugar 50
Dessicated Coconut 30
Black Sesame 12
Base total 117
White Chocolate Cream
Chantypak 500
Gelatin powder, bloomed 6
Belcolade Blanc Selection 160
White Chocolate Cream total 666
Water 60
Vivafil 130 Strawberry
Harmony Classic Neutre 70
Gelatin Powder 8
Mint, fresh As needed
Jelly total 268

Working Method

  • Whip egg whites and sugar until frothy and a little shiny. Add coconut and sesame seeds. 
  • Spread at the bottom of a square ring mold and bake at 170°C  for 30 minutes.
  • While still hot, spread a little Belcolade Blanc Chocolate over the surface before pouring in the white cream.

  • Heat Chantypak until simmering.
  • Add in bloomed gelatin.
  • Pour over chocolate, as if realizing a ganache.
  • Pour over coconut base and freeze to set.

  • Heat all except the gelatin powder in a pan until boiling.
  • Add bloomed gelatin.
  • Remove from heat.
  • Add-in fresh mint leaves and allow to steep for 20 minutes, cling filmed.
  • Strain and cool slightly before pouring over set cream.

About this recipe

Complexity level: