Ingredients (for 4 persons)
– 400 g white chocolate
– 100 g strawberries
– 100 g raspberries
– 50 g lychees
– 200 g red fruit coulis
– 80 g disc of Breton shortbread
Melt the white chocolate in a bain-marie of 40/45°C, then lower the temperature to 25°C and raise it to 28/29°C. Using a pastry brush, brush the silicone half-spheres with white chocolate.
Leave to cool in the fridge and apply a second coat if necessary. Gently unmold the spheres. Wash and cut the strawberries, raspberries, and lychees into small pieces. Fill the sphere with the fruit mixture and cover with Breton shortbread.
Arrange in the center of the plate. Heat the red fruit coulis and pour it over the white chocolate dome just before serving.