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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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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.

Mix together a small portion of the cold milk with the potato starch. Set aside. Heat the rest of the milk with the glucose if necessary 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 appllance and bring to a boil. Weigh out the amount of hot liquid starch (with or without glucose) required for the recipe. If necessary, add the bloomed 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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