A Recipe for Upside down chocolate mousse quenelle | Debic
An inspiring recipe for Upside down chocolate mousse quenelle | Debic. A Recipe compiled for and by professional chefs and bakers.
Ingredients
- 10 Debic Shapes Chocolate Mousse Quenelles
- 100 g chocolate
- dark
- 25 ml sunflower oil
- 100 ml lemon juice
- 50 ml water
- 50 g sugar
- 20 ml yuzu juice
- 5 g agar agar
- 250 g miso
- 250 g sugar
- 125 ml mirin
- 125 ml sake
- 150 ml Debic Cream 35%
- 250 ml Debic Cream with sugar
- 1 vanilla pod
- 10 lemon thyme
- 10 white flowers
- 10 blue flowers
- 10 g chocolate crisps
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