Quetsche Whisky Caramel Chocolate Mousse | Valrhona Chocolate
ASSEMBLY & FINISHING : 200g OQO 73% Take a pasteurization jar and place it in the freezer to keep it cold in order to promote setting. Temper th
Ingredients
- 9g Gelatin
- 28g Sugar
- 226g Quetsche purée
- 9g Lemon juice
- 102g Cream
- 160g Sugar
- 70g Cream
- 100g Butter
- 44g Whiskey
- 150g Sugar
- 75g Orange juice
- 500g Quetsches
- 1 pièce Lemon juice
- 16g Vanilla bean
- 19g Invert sugar
- 9g Powdered dextrose
- 69,8g Sugar
- 4,8g Agar
- 220g Water
- 4,3g Vanilla paste
- 289g Whiskey
- 300g OPALYS 33%
- 30g Sunflower oil
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