Aerated Caramelized White Chocolate Mousse | Sous-Vide Magazine

Name: Aerated Caramelized White Chocolate Mousse | Sous-Vide Magazine
Ingredients: 200 grams / roughly 1 medium Granny Smith apple; 30 grams / 2 Tbsp dill oil; 310 grams / 1 ½ C white chocolate; 220 grams / 1 ¼ C (overcooked) Calrose white rice; 200 grams / ¾ C whole milk; 65 grams / ½ C unsulphured molasses; 25 grams / 1 ½ Tbsp black lime powder; 400 grams / 4 C almond flour; 50 grams / 3 ¼ Tbsp apple extract cryoconcentration (or substitute apple concentrate)

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This unique dessert developed by Chef Irvin Van Oordt pairs vaccum-sealing with the freezer to create a white chocolate "sponge."

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Ingredients

200 grams / roughly 1 medium Granny Smith apple
30 grams / 2 Tbsp dill oil
310 grams / 1 ½ C white chocolate
220 grams / 1 ¼ C (overcooked) Calrose white rice
200 grams / ¾ C whole milk
65 grams / ½ C unsulphured molasses
25 grams / 1 ½ Tbsp black lime powder
400 grams / 4 C almond flour
50 grams / 3 ¼ Tbsp apple extract cryoconcentration (or substitute apple concentrate)