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MOUSSE TEXTURES

3.7 INTENSE WHITE CHOCOLATE WHIPPED GANACHE

Freezable

Ingredients

  • 700 g
    IVOIRE 35%
  • 600 g Crème UHT 35%
  • 12 g gelatine poudre
  • 1000 g LIQUID STARCH
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g

Recipe

Make the previous Essential first:
LIQUID STARCH

Ingredients

  • 1080 g Whole UHT milk
  • 32 g Potato starch
For g

Recipe

Mix together a small portion of the cold milk with the potato starch, and set aside.
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Pour part of the hot milk over the milk-starch mixture.
Put everything back in the cooking appliance and bring to a boil.

Weigh out the amount of hot sugar-free starch base required for the recipe and add
the rehydrated gelatin.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
Add the cold cream.
Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Whisk until the texture is firm enough to use in a piping bag or with a spatula.

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