Chocolate mousse - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Chocolate mousse - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Génoise sponge cake 0.1 ud; Basic syrup 0.025 l; Sterilised milk 0.12 l; Pasteurised egg yolk 0.065 kg; Sugar 0.018 kg; Fish tails 0.8 g; Dark chocolate coating 0.075 kg; Cream 0.2 l; Whipped cream with sugar 0.05 l; Black chocolate curls 0.01 kg; Orange coulis 0.06 l

sutondo.hostelerialeioa.net

Recipe: Chocolate mousse. Dessert, Cold

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Ingredients

Génoise sponge cake 0.1 ud
Basic syrup 0.025 l
Sterilised milk 0.12 l
Pasteurised egg yolk 0.065 kg
Sugar 0.018 kg
Fish tails 0.8 g
Dark chocolate coating 0.075 kg
Cream 0.2 l
Whipped cream with sugar 0.05 l
Black chocolate curls 0.01 kg
Orange coulis 0.06 l

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Chocolate mousse - Gastronomía Vasca: Escuela de Hostelería Leioa

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