Textured Christmas Bauble
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High profit
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Good for freezing
White Chocolate & Strawberry is definitely a winning combination!
- Επίπεδο:
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Δύσκολο
- Φτιάχνει:
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10
- Διάρκεια ζωής:
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4 Days
- Conservation:
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Refrigerator (3°C)
White Chocolate Mirror Glaze
Συστατικά: White Chocolate Mirror Glaze
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150 gwater
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300 gsugar
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300 gglucose
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200 gCondensed milk
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10 gCLR-19433
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140 ggelatine mass
Προετοιμασία: White Chocolate Mirror Glaze
- In a saucepan, cook the water, sugar, and glucose together until it reaches 103°C.
- Pour the mixture over the condensed milk, gelatin mass, chocolate, and flower power.
- Blend the ingredients together, then mix well and store the mixture in the refrigerator overnight.
- The following day, reheat the mixture to 40°C and use it at 30-35°C.
Tools
- Saucepan
- Thermometer
- Hand blender
- Spatula(s)
- Mixing bowls
- Induction
White Chocolate Mousse
Συστατικά: White Chocolate Mousse
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200 gCLR-19433
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130 gcream
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45 gegg yolks
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35 ggelatine mass
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200 gwhipped cream
Προετοιμασία: White Chocolate Mousse
- In a saucepan, heat the cream and egg yolks until it reaches 85°C, then pour the mixture over the chocolate and gelatin mass.
- Mix everything together well, then allow it to cool to 25°C.
- Fold in the whipped cream and use the mixture immediately for the assembly.
Tools
- Saucepan
- Thermometer
- Scale
- Spatula(s)
- Induction
Strawberry Jelly Insert
Συστατικά: Strawberry Jelly Insert
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400 gstrawberry puree
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30 gsugar
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56 ggelatine mass
Προετοιμασία: Strawberry Jelly Insert
- Heat the strawberry purée and sugar to 40°C, then add the melted gelatin mass.
- Place the purée in a smaller mold than the main mousse mold.
- Freeze the jelly, then insert it into the mousse before freezing
Tools
- Saucepan
- Thermometer
- Scale
- Spatula(s)
- Induction
- Mould
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