INGREDIENTS
- For the cooked marquise:
- – Butter 150 g.
- – Semi-bitter chocolate 200 g.
- – Yolks 5 models.
- – Egg whites 5 models.
- – Sugar 100 g.
- White chocolate mousse:
- – Milk 125 cc.
- – Yolks 3 models.
- – Sugar 25 g.
- – Chocolate blanco 125 g.
- – Crema 500 g.
- – Unflavored gelatin 10 g.
- – Water for the gelatin 50 cc.
- For termination:
- – Frozen pink fruits.
- – White chocolate curlers.
- – Raspberries and winter strawberries.
Get pleasure from this spectacular dessert! White chocolate mousse and marquise in a fountain, multi function to be happier.
PROCEDURE:
For the cooked marquise:
1. Soften the chocolate and butter.
2. Add the yolks to the earlier preparation.
3. Make a French meringue with the egg whites and sugar.
4. Unify each preparations with enveloping actions.
5. Take to a supply. Prepare dinner in a average oven (180°C) for 25 minutes.
6. Take off the mildew and generate mild stress in order that it goes down easily. 7. Let it cool in the identical mildew.
For the froth:
1. Warmth the milk with half the sugar.
2. Combine the remaining sugar with the yolks. Mix and prepare dinner once more till thickened. It mustn’t boil! It’s what we name English cream.
3. Pour instantly over the finely chopped white chocolate, combine to soften and place within the fridge. Ideally, depart it chilly till the following day.
4. As soon as chilly add the milk cream and blend. Beat in a mixer till stiff and add the beforehand hydrated and dissolved gelatin and blend instantly.
5. Unfold the pink fruit marquise and canopy with mousse.
6. Enhance with contemporary pink berries and white choco curls.
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