White Chocolate Mousse from Lickerland: Asian-Accented Desserts by Jason Licker
Method In a small-sized saucepan, boil the cream. Make a ganache by pouring the hot cream into the white chocolate in 3 increments in a medium-sized bowl. Stir after each increment in order to emu...
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Cooking tools:
- Instant-read thermometer
- Saucepan
- Mixing bowl
- Whisk
- Pot
- Stove
- Spoon
Ingredients
- valrhona opalys 33% white chocolate
- sugar
- egg yolks
- rum
- gelatin
- ice water
- water
- heavy cream
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