Gastronomixs

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.

White chocolate mousse

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Ingredients

200

g

milk

40

g

sugar

60

g

eggyolk

6

g

leaf gelatin, soaked in cold water

400

g

white chocolat

600

ml

whipping cream

Preparation method

  • Scald the milk.
  • Beat the sugar and eggyolk together, then whilst stirring pour on the hot milk.
  • Cook to 80°C to a crème anglais.
  • Dissolve the gelatin in the crème anglais, and allow to cool down to 50°C.
  • Pour onto the white chocolat, and allow to stand for one minute.
  • Stir the crème anglais and white chocolat together to a smooth mixture, and allow to cool down tot 30°C.
  • In the meat time, whisk up the cream to yoghurt thickness.
  • Fold the whipped cream through the chocolat mixture.
  • Pour the mixture into the molds or a container, and allow to firm up.
  • When using moulds, set the white chocolat mousse in the freezer.
  • Take the mousse out of the mold and allow to defrost on the plate beforehand.

Serving suggestions

  • Use as part of a compositon using raspberry, pistachio, and vanilla.
  • Use in a composition with components of blueberry, almond, and basil.
  • Delicious in a composition with chocolat sauce, banana, and whipped cream.

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