INGREDIENTS
- – Milk 85 cc.
- – Semi-sweet chocolate 120 g.
- – Peanut butter 35 g.
- – Gelatin hydrated in 10 cc of water.
- – Milk cream 300 g.
“The Little Prince” chocolate and peanut mousse cake
PROCEDURE:
1. Convey the milk to a boil and add the hydrated gelatin.
2. Stir till dissolved, add the chocolate and peanut butter, emulsify till acquiring a homogeneous and glossy texture.
3. Semi whip the milk cream.
4. Look ahead to the preparation to succeed in 35°C and add a 3rd of the semi-whipped cream to the chocolate combination, fold in, then add the remaining two thirds in the identical means.
