White Chocolate, Raspberry Entremet and Black Forest Entremet by Antonio Bachour
A video recipe by pastry chef Antonio Bachour, linked as "New Recipe: White Chocolate, Raspberry Entremet and Black Forest entremet -Antonio Bachour". The visible thumbnail transcribes the Opalys White Chocolate Mousse component.
Nutritionper 100 gāŗ
355
Calories
6g
Protein
28g
Carbs
25g
Fat
Ingredients
| 17 g | silver gelatin sheets |
| 375 g | whole milk / full fat milk |
| 3 | vanilla bean |
| 280 g | egg yolks |
| 50 g | granulated sugar |
| 775 g | Opalys white chocolate |
| 900 g | heavy cream / double cream, whipped to soft peaks |
Instructions
Video recipe. The linked clip is titled "New Recipe: White Chocolate, Raspberry Entremet and Black Forest entremet -Antonio Bachour". The following component text is legible in the preview thumbnail:
Opalys White Chocolate Mousse
- Soak gelatin in ice water until softened, squeeze out excess water and set aside.
- In a medium sized pot, bring milk to a boil.
- In a small bowl, whisk to combine yolks and sugar and pour in hot liquid to temper.
- Return mixture to pot and continue to cook, stirring often, to 82Ā°C / 185Ā°F. Stir in gelatin to dissolve. Strain over chocolate.
- Whisk in chocolate until smooth and set aside to cool.
- When completely cool 28Ā°C, fold in whipped cream.