(CHOCOLATE MOUSSE)³
Intermediate level
MOUSSE CHOCOLATE DARK |
300g |
milk 3.5% fat |
750g |
MOUSSE CHOCOLATE WHITE |
300g |
FRUTTIDOR MANGO |
400g |
water |
100g |
LILLY NEUTRO |
100g |
DARK CHOCOLATE MOUSSE
Ingredients
milk 3.5% fat
250g
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.
Refrigerate for 2 hours.
MILK CHOCOLATE MOUSSE
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.
Refrigerate for 2 hours.
WHITE CHOCOLATE MOUSSE
Ingredients
milk 3.5% fat
250g
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.
Refrigerate for 2 hourse.
MANGO JELLY
Ingredients
Preparation
Mix all the ingredients with an immersion blender.
Strain the mizture into a silicon mould for inserts and freeze.
Final composition
Place the unfrozen mango jelly in the center of a dinner plate, together with a quenelle for each type of mousse.
Guarnish with raspberries and edible flowers.
Fabio Birondi
Pastry Chef
Fabio is the director of our Academy in the US.
