Textured Christmas Bauble

Minette Smith

Δύσκολο

Φτιάχνει: 10

High profit
Good for freezing

White Chocolate & Strawberry is definitely a winning combination!

White Chocolate & Strawberry is definitely a winning combination!

Διάρκεια ζωής:: 4 Days
Conservation:: Refrigerator (3°C)

Περιέχει: 3 Συστατικά

Γράψτε ένα σχόλιο Αποθήκευση

300 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
150 g

water
300 g

sugar
300 g

glucose
200 g

Condensed milk
10 g

CLR-19433
140 g

gelatine mass

In a saucepan, cook the water, sugar, and glucose together until it reaches 103°C.
Pour the mixture over the condensed milk, gelatin mass, chocolate, and flower power.
Blend the ingredients together, then mix well and store the mixture in the refrigerator overnight.
The following day, reheat the mixture to 40°C and use it at 30-35°C.

Tools

Saucepan
Thermometer
Hand blender
Spatula(s)
Mixing bowls
Induction

200 g

CLR-19433
130 g

cream
45 g

egg yolks
35 g

gelatine mass
200 g

whipped cream

In a saucepan, heat the cream and egg yolks until it reaches 85°C, then pour the mixture over the chocolate and gelatin mass.
Mix everything together well, then allow it to cool to 25°C.
Fold in the whipped cream and use the mixture immediately for the assembly.

Tools

Saucepan
Thermometer
Scale
Spatula(s)
Induction

400 g

strawberry puree
30 g

sugar
56 g

gelatine mass

Heat the strawberry purée and sugar to 40°C, then add the melted gelatin mass.
Place the purée in a smaller mold than the main mousse mold.
Freeze the jelly, then insert it into the mousse before freezing

Tools

Saucepan
Thermometer
Scale
Spatula(s)
Induction
Mould

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