Difficult
Makes: 10
-
High profit
-
Good for freezing
White Chocolate & Strawberry is definitely a winning combination!White Chocolate & Strawberry is definitely a winning combination!
- Shelf life:
- 4 Days
- Conservation:
- Refrigerator (3°C)
Containing: 3 Components
White Chocolate Mirror Glaze
Ingredients: White Chocolate Mirror Glaze
-
150 gwater
-
300 gsugar
-
300 gglucose
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200 gCondensed milk
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10 gCLR-19433
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140 ggelatine mass
Preparation: White Chocolate Mirror Glaze
- In a saucepan, cook the water, sugar, and glucose together until it reaches 103°C.
- Pour the mixture over the condensed milk, gelatin mass, chocolate, and flower power.
- Blend the ingredients together, then mix well and store the mixture in the refrigerator overnight.
- The following day, reheat the mixture to 40°C and use it at 30-35°C.
Tools
- Saucepan
- Thermometer
- Hand blender
- Spatula(s)
- Mixing bowls
- Induction
White Chocolate Mousse
Ingredients: White Chocolate Mousse
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200 gCLR-19433
-
130 gcream
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45 gegg yolks
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35 ggelatine mass
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200 gwhipped cream
Preparation: White Chocolate Mousse
- In a saucepan, heat the cream and egg yolks until it reaches 85°C, then pour the mixture over the chocolate and gelatin mass.
- Mix everything together well, then allow it to cool to 25°C.
- Fold in the whipped cream and use the mixture immediately for the assembly.
Tools
- Saucepan
- Thermometer
- Scale
- Spatula(s)
- Induction
Strawberry Jelly Insert
Ingredients: Strawberry Jelly Insert
-
400 gstrawberry puree
-
30 gsugar
-
56 ggelatine mass
Preparation: Strawberry Jelly Insert
- Heat the strawberry purée and sugar to 40°C, then add the melted gelatin mass.
- Place the purée in a smaller mold than the main mousse mold.
- Freeze the jelly, then insert it into the mousse before freezing
Tools
- Saucepan
- Thermometer
- Scale
- Spatula(s)
- Induction
- Mould
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