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Method:

  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 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.