Tompouce 2.0 with chocolate spread and blueberry mousse - Hap en Tap | Picky
Don't just say tompouce to this tompouce 2.0 with Nutella and blueberry mousse. What a difference with the classic with pastry cream!
Ingredients
- Gelatine sheets
- Egg Yolks
- 5 g Gelatin powder
- 225 g Cream
- 105 g White chocolate drops
- 225 g Mascarpone
- 75 g chocolate spread
- 125 g bilberries
- 2 tbs Sugar
- 0.5 tbs Lemon juice
- 1 Lemon
- 0.25 tbs Maizena
- Icing sugar
- Chocolate sauce
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