Recette High-standing mousse with white chocolate and vanilla | Produits Laitiers de France
dairy-products-from-france.com
Sabayon Put all the ingredients together in a salad bowl and heat it in a simmering double boiler up to around 70°C, whipping it constantly. Pour
Ingredients
- Sabayon
- 4 egg yolks
- 75g water
- 25g powdered milk 0%
- 1 heaped dessert spoon of caster sugar
- Mousse
- 145g UHT cream 35%
- 5 cracked and scraped vanilla pods
- 2.5 sheets of soaked and pressed gelatine
- 210g white chocolate
- 320g UHT cream 35% whipped into a Chantilly
- 160g egg foam (pâte à bombe)
- 2 egg yolks
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