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

Ingredients

• White chocolate sheets 200.0 g
• Milky chocolate mousse 200.0 g
• Orange jelly 0.125 l
• Raspberry sauce 0.1 l
• Vanilla spiral 75.0 g
• Chocolate ice cream 0.2 l
• White coating 0.15 kg
• Cocoa 0.05 kg
• Sterilised milk 0.067 l
• Egg yolk 1.5 ud
• Sugar 0.008 kg
• Fish tails 1.0 g
• Dark chocolate coating 0.073 kg
• Cream 0.092 l
• Orange juice 0.075 l
• Vanilla 0.075 ud
• Frozen broken raspberries 0.1 kg
• Sugar 0.038 kg
• Butter 0.055 kg
• Sugar 0.065 kg
• Egg whites 2.0 ud
• Plain flour 0.065 kg
• Vanilla 0.25 ud
• Sterilised milk 0.15 l
• Cream 0.025 l
• Dark chocolate coating 0.025 kg
• Egg yolk 2.25 ud
• Sugar 0.045 kg
• Ice cream stabiliser 4.0 g