Kissed Chocolate Mousse - Stir it up Magazine
Ingredients
- g Raspberry Puree
- g Sugar
- g Water
- 3 Leaf Gelatine
- g Full-fat Cream
- g Glucose
- g Lemon Juice
- g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag
- g Whipped Cream 35%
- g Callebaut - Finest Belgian White Chocolate - Recipe N° W2
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