White chocolate and cocoa millefeuille with its ice cream - Gastronomía Vasca: Escuela de Hostelería

Ingredients

• White chocolate sheets 133.333 g
• Milky chocolate mousse 133.333 g
• Orange jelly 0.083 l
• Raspberry sauce 0.067 l
• Vanilla spiral 50.0 g
• Chocolate ice cream 0.133 l
• White coating 0.1 kg
• Cocoa 0.033 kg
• Sterilised milk 0.044 l
• Egg yolk 1.0 ud
• Sugar 0.006 kg
• Fish tails 0.667 g
• Dark chocolate coating 0.049 kg
• Cream 0.061 l
• Orange juice 0.05 l
• Vanilla 0.05 ud
• Frozen broken raspberries 0.067 kg
• Sugar 0.025 kg
• Butter 0.037 kg
• Sugar 0.043 kg
• Egg whites 1.333 ud
• Plain flour 0.043 kg
• Vanilla 0.167 ud
• Sterilised milk 0.1 l
• Cream 0.017 l
• Dark chocolate coating 0.017 kg
• Egg yolk 1.5 ud
• Sugar 0.03 kg
• Ice cream stabiliser 2.667 g