CHOCOLATE MOUSSE WITH GELATIN SHEETS PROFESSIONAL

Add the condensed milk and food coloring and mix until smooth. Squeeze the gelatin to remove the excess water and add to chocolate mixture, whisking until dissolved. Let stand for 30 seconds, then whisk until smooth.

In saucepan, combine water, sugar and glucose and bring to a boil.

Bake at 350˚F for about 11 minutes, until golden brown.

Roll out and cut in oval shapes to fit molds for mousse.

Set it aside in the refrigerator for 2 hours. Whip the egg yolks and sugar together.Pipe mousse into individual oval molds, then insert the frozen Exotic Cream into the center.Cool, then fold in the whipped cream and citrus zest. Squeeze the gelatin to remove excess water and add it to egg mixture, whisking to dissolve. Strain the egg mixture into the melted white chocolate and whisk to combine. In a bowl set over a pan of simmering water, whisk together the eggs and sugar and cook to 182˚F.6 g gelatin sheets, bloomed in ice water.In another bowl, whisk together the yolk, sugar and agar, then add this to the puree mixture and cook to 182˚F. In a saucepan, combine the purees and banana and bring to a boil. Whip with whisk attachment, then transfer to a piping bag.Įxotic Cream (insert for center of mousse).Cover and reserve in the refrigerator for 24 hours. Squeeze the gelatin to remove excess water and add it to the chocolate mixture, whisking to dissolve the gelatin. Pour the cream over the chocolate in a bowl. In a saucepan, heat the cream until bubbles begin to appear around the edge of the pan.If necessary, use hot water to achieve the right texture.

CHOCOLATE MOUSSE WITH GELATIN SHEETS PROFESSIONAL

Blend mixture with a Vitamix, or professional blender, and strain.Boil all the ingredients together and set aside for at least 4 hours.Raspberry Fluid Gel and Passion Fruit Purée A lemon-white chocolate mousse paired with an exotic mango passion fruit cream is light and sweet, while the brown butter sablé brings texture and crunchiness to this beautiful plate. This classic dessert combination brings together flavor and freshness. Stir in well.(This article appeared in the Summer 2020 issue of Pastry Arts Magazine ) Allow to cool before adding to the white chocolate and egg mix.

Immediately, take the soaked gelatine and squeeze out any excess water before stirring the gelatine into the hot milk. Take 50ml of the milk and heat to just below boiling in a small saucepan. Soak the gelatine leaf in a bowl of cold water for five minutes to soften fully. Remove from the heat and combine with the melted white chocolate, mixing until smooth. In a separate bowl, set over a bain marie, whisk together the sugar, whole egg and egg yolk, whisking for five minutes until pale and doubled in size. Transfer to a square baking tin and bake in the preheated oven for 15 minutes until risen in the centre.įor the white chocolate mousse, melt the white chocolate in a bain marie. Add a spoonful of the egg white mixture into the chocolate to loosen it. Next fold the remaining egg white mixture through the loosened chocolate. In a large mixing bowl, use an electric whisk to whisk together the egg white, sugar and salt, until stiff peaks form. Once melted, remove from the heat and allow to cool slightly. You will also need clear plastic (or office acetate), cut into 10cm wide strips.įor the chocolate base, melt the chocolate and butter in a bain marie (in a bowl set over saucepan of gently simmering water). You will also need four to six large ring moulds (approx 8cm wide). Line a medium-sized square baking tin with parchment paper. 75g dark chocolate (55%-70% cocoa solids).

Chocolate mousse with gelatin sheets