Vegan Coconut & Passion Fruit Milk Chocolate Mousse Recipe
Demould the chocolate mousse and spray with the amatika spray to get the velvet effect. Place the mousse in the middle of the plate and wrap the flexi gana
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Ingredients
- agar 2g
- Iota
- 250g Passion fruit puree
- 20g Glecrem cold
- 50g Confectioners' sugar
- 140g AMATIKA 46%
- 220g Oat milk
- 20g Glucose syrup
- 8g Cornflour
- 200g AMATIKA 46%
- 200g COCOA BUTTER
- 250g Water
- 20g Sugar
- 50g Glucose syrup
- 1 ea NOROHY Vanila bean
- 368g Coconut cream
- 20g Lime juice
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