White chocolate mousse
In this chocolate mousse, gelatin is used to gel. This makes the mousse better suited for freezing in a mold. The mousse remains stable after thawing. Makes 1300 grams. Serving suggestions: Use as part of a composition using raspberry, pistachio, and vanilla. Use in a composition with components of blueberry, almond, and basil. Delicious in a composition with chocolate sauce, banana, and whipped cream.
đ˝ď¸ Makes 1300
Ingredients
| 200 g | milk |
| 40 g | sugar |
| 60 g | egg yolk |
| 6 g | leaf gelatin, soaked in cold water |
| 400 g | white chocolate |
| 600 ml | whipping cream |
Instructions
- Scald the milk.
- Beat the sugar and egg yolk together, then whilst stirring pour on the hot milk.
- Cook to 80°C to a crème anglaise.
- Dissolve the gelatin in the crème anglaise, and allow to cool down to 50°C.
- Pour onto the white chocolate, and allow to stand for one minute.
- Stir the crème anglaise and white chocolate together to a smooth mixture, and allow to cool down to 30°C.
- In the mean time, whisk up the cream to yoghurt thickness.
- Fold the whipped cream through the chocolate mixture.
- Pour the mixture into the molds or a container, and allow to firm up.
- When using moulds, set the white chocolate mousse in the freezer.
- Take the mousse out of the mold and allow to defrost on the plate beforehand.