(CHOCOLATE MOUSSE)³
Difficulty level
Ingredients
| MOUSSE CHOCOLATE DARK | g 200 |
| milk 3.5% fat | g 250 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.
Refrigerate for 2 hours.
Ingredients
| MOUSSE CHOCOLATE DARK | g 100 |
| MOUSSE CHOCOLATE WHITE | g 100 |
| milk 3.5% fat | g 250 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.
Refrigerate for 2 hours.
Ingredients
| MOUSSE CHOCOLATE WHITE | g 200 |
| milk 3.5% fat | g 250 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.
Refrigerate for 2 hourse.
Ingredients
| FRUTTIDOR MANGO | g 400 |
| water | g 100 |
| LILLY NEUTRO | g 100 |
Preparation
Mix all the ingredients with an immersion blender.
Strain the mizture into a silicon mould for inserts and freeze.
Place the unfrozen mango jelly in the center of a dinner plate, together with a quenelle for each type of mousse.
Guarnish with raspberries and edible flowers.
Chef Executive, Pastry Chef and Chocolatier
