Choco Cherry
- Level:
-
Difficult
Dulche Chocolate Mousse
Used products: Dulche Chocolate Mousse
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433 gsugar
Preparation: Dulche Chocolate Mousse
Cook at 121°C in 128g water
Used products: Dulche Chocolate Mousse
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250 gwhipped egg yolk
Preparation: Dulche Chocolate Mousse
Add to create a pate à bombe. Whip until cold.
Used products: Dulche Chocolate Mousse
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500 gcream
Preparation: Dulche Chocolate Mousse
Heat at 80°C.
Used products: Dulche Chocolate Mousse
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11 leaf/leavespre-hydrated gelatine
Preparation: Dulche Chocolate Mousse
Soak the gelatine in the warm cream
Used products: Dulche Chocolate Mousse
Preparation: Dulche Chocolate Mousse
Add to obtain a ganache
Used products: Dulche Chocolate Mousse
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2 lwhipped double cream
Preparation: Dulche Chocolate Mousse
Mix with the pate à bombe. Add the cream through the mixture.
Sorbet Cherry Yoghurt
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