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#Chocolate mousse with gelatin sheets professional

Remove the saucepan from heat once small bubbles begin to foam around the edge of the saucepan and pour the hot cream over the white chocolate in another mixing bowl. Bring 1/2 cup and 2 tablespoons/150 mL heavy cream to a simmer in a small saucepan over medium-high heat.ģ. If using gelatin powder, bloom over 1/4 cup/60 mL cold water in a medium-sized mixing bowl for 1 minute or until it has absorbed all the water.Ģ. Remove the gelatin from the bowl and squeeze out excess water. Hydrate the gelatin sheets with cold water in a medium-sized mixing bowl and let stand for 5 minutes or until the gelatin has softened. OPTIONAL: Piping bag fitted with a 1-inch/2.54-cm star tip Serves 8ġ. Wire whisk or mixer equipped with a whisk attachment Garnish with fresh raspberry halves, white chocolate sticks, Marinated Mango and gold leaf.1 1/2 gelatin sheets OR 1 1/4 teaspoons/3.5 grams gelatin powderĨ.8 ounces/250 grams chopped premium-quality white chocolateġ 3/4 cup and 2 tablespoons/450 mL well-chilled heavy cream Splatter some Raspberry Fluid Gel and Passion Fruit Purée on plate.

Place dessert on plate and pipe 3 dollops of Ivoire Vanilla Cream on top.

Glaze the bottom of the dessert with Yellow Coating.

Unmold the mousse desserts onto the sable base and glaze with Yellow Glaze.

In a saucepan, cook the mango and syrup together for 6 minutes, then set it aside until ready to plate.

Melt all ingredients together and use it at 85˚F degrees.

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. (This article appeared in the Summer 2020 issue of Pastry Arts Magazine )