Effortless White Chocolate Mousse

A gelatin-set white chocolate mousse charged in a whipping siphon and served with raspberry caviar.

⏱️ Prep: 25 min🍳 Cook: 10 min

Nutrition

per per 300 g portion

280

Calories

Protein

22g

Carbs

20g

Fat

2 sheets	Silver PerfectaGel gelatin sheets
300 g	White chocolate, chopped
200 ml	Whole milk
500 ml	Heavy cream
—	Raspberry caviar (spherified), for garnish

Soak the sheet gelatin in a bowl of cold water for 10-15 minutes to bloom.
Bring a small pot of water to a boil, turn off the heat, and melt the chopped white chocolate in a bowl set over the pot (bain-marie); make sure the bowl stays completely dry. Stir until smooth and set aside.
Bring the milk to a simmer in a small saucepan and remove from heat. Squeeze excess water from the bloomed gelatin sheets and whisk them into the hot milk for one minute.
Combine the melted chocolate with the milk-gelatin mixture, whisk together, and chill in the fridge for about 20 minutes, until cool but not set.
Whisk the heavy cream into the chilled mousse base until combined.
Pour the mousse base into a 1-quart whipping siphon and charge with two N2O cartridges. Refrigerate for at least one hour.
To serve, dispense a small amount of mousse onto a chilled plate, then gently place raspberry caviar (spheres) on top; drain any excess liquid first. Serve immediately.