I would just say whipped cream folded through melted white chocolate
aktow,
Apr 19, 11:12am
never used to weigh any ingredients so can only give how to make mouse. .
place white choc in bain marie , , thats a bowl in a pot of water simmering, , to melt. add a little warm cream and stir, , will go like glue but will come back to smoothconsistency. add egg yolk and stir. remove from heat and cool. .
in a bowl whip up cream, , whisk egg white in clean bowl till stiff peaks when choc has cooled add to whipped cream and fold in. . then add egg whites and fold in.
half white choc and half dark choc makes a excellent mouse
saltyswallow,
Feb 27, 3:12pm
Ingredients · 2 cups chilled heavy cream · 4 large egg yolks · 3 tablespoons sugar · 1 teaspoon vanilla · 200 grams white chocolate chopped
Preparation Heat 3/4 cup cream in heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 70°C on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla. Melt chocolate in a double boiler stirring frequently. Whisk custard into chocolate until smooth, then cool. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, and then fold in remaining cream gently but thoroughly. Chill, mousse covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving
I used this recipe in a culinary competion and it worked perfectly.
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