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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Soak gelatin in 8gー10g of water. Chop white chocolate into fine pieces.
Beat cream until creamy. It should be runny enough to drip from the whisk as in the photo. (Photo #1)
Place milk in a saucepan and heat until it almost comes to a boil.
Beat egg yolks in a bowl or saucepan, then stir in the hot milk.
Place the bowl or saucepan over low heat while stirring the mixture. Be careful not to burn it. When bubbles start to form on the surface, remove from the heat.
While the mixture is still hot, mix in the gelatin solution and chopped white chocolate. Blend well. (Photo #2)
After cooling at room temperature, stir in whipped cream, a little at a time. (Photo #3)
Pipe the mixture into mousse rings and freeze. (Photo #4)
When frozen, lightly warm the outer surface of each ring to remove the frozen mousse, then place the mousse in a serving dish.
Serve when the mousse has thawed.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
four 5.5cm mousse rings |
206kcal |
180 minutes |
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| egg yolks |
50g |
| milk |
80g |
| gelatin |
2g |
| white chocolate |
30g |
| whipping cream |
90g |
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