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Method:

  • 250 ml Almond miolk (cold)
  • Cream (cold) 250 ml
  • Puff pastry (pre-prepared) 400 g
  • Eggs (beaten) 1 pc
  1. Method:

    • For the White Chocolate Mousse: using an electric whisk attachment, mix together the CARTE D'OR White Chocolate Mousse mix and the almond milk and cream on medium speed for 1 minute, scraping down the sides of the bowl, and then for a further 4 to 5 minutes on high speed, until thick and creamy. Pour into a piping bag and refrigerate until required
    • For the Puffy Crust: pre-heat the oven to 180 °C. Roll out the puff pastry to the desired shape and brush with egg wash. Bake for 10 minutes or until golden brown, remove and set aside to cool.
  2. To Plate:

    • Put one slice of puffy crust on a plate and pipe with the white chocolate mousse. Top with a second puffy crust and garnish.
  3. Garnish:

    • Garnish with icing sugar, passion fruit and mango ice cream (click here for recipe), CARTE D'OR Passion Fruit Sauce and mint.