Medium
Containing: 1 Component
Sauce Anglaise Mousse
Ingredients: Sauce Anglaise Mousse
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50 gegg yolks
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55 gsugar
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125 gwhipping cream
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310 g
Preparation: Sauce Anglaise Mousse
Whisk the egg yolk and sugar together
Bring the cream to the boil then pour onto the egg yolks and sugar. Cook to 85°c
Add in the dark chocolate and emulsify.
Allow to cool 35ᵒc
Ingredients: Sauce Anglaise Mousse
-
550 gsemi whipped whipping cream
Preparation: Sauce Anglaise Mousse
Fold through the semi whipped cream
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