RASPBERRY WHITE CHOCOLATE MOUSSE
INGREDIENTS
Cake
Ingredients:
Chocolate Mix
Egg
Water
Oil
Total
GRMS
454
181.6
113.5
113.5
863
%
100.000
40.00
25.00
25.00
Process:
In the bowl of a mixer place the chocolate mix with the egg and beat on low speed for 2 minutes.
Then add the rest of the wet ingredients and continue beating for 5 minutes at medium speed.
Place on a previously greased tray and cover the entire surface of the tray.
Bake at 180C for 10 minutes or until completely cooked.
Chocolate Mousse
Crème Anglaise
INGREDIENTE
Milk
Pastry Pride Whipped Cream
Eggs
Sugar
Gelatin
Total
GRMS
250
250
160
85
12
757
Process:
In a saucepan place the milk and cream over medium heat, this should be brought to a boil (DO NOT BOIL),
In a bowl place the eggs with the sugar and beat well until the sugar melts.
Then the mixtures must be tempered, adding a little of the milk to the egg mixture.
It must be beaten quickly so that the eggs do not coagulate. Then add all the mixture to the pot.
Cook until it reaches 82C.
The gelatin must be hydrated with 5 times its weight in water and added to the hot crème anglaise.
INGREDIENTS
White chocolate
GRMS
240
The Chocolate is chopped and the hot English cream is added to melt it.
INGREDIENTS
Pastry Pride whipping cream
GRMS
600
Whip the cream until soft peaks form.
Combine the cream with the melted chocolate in an enveloping way.
Assemble the cake in an acetate ring
Layer 1
Layer 2
Layer 3
Refrigerate until firm.
Cake base
White Chocolate Mousse
Fresh Raspberries
