Inspirations in the kitchen
MILK CHOCOLATE MOUSSE AND RASPBERRY GEL WITH WHITE VANILLA BASE
- Difficulty medium
- Preparation 1 hour
- Tipology Dessert
- Portions 4 people
- 100 g of raspberry puree
- 50 g of sugar
- 10 g of gelatin sheets
- 100 g of whole milk
- 150 g of milk chocolate
- 300 g of fresh heavy cream
- 1 vanilla bean
To make the raspberry gel, pour the raspberry puree into a container and bring the temperature up to 60° in the microwave.
Add 30 g of sugar and bring to a boil.
Add 3 g of gelatin sheets, which you have hydrated with 15 g of water, mix and store in the fridge for about 1 hour.
For the mousse, boil the milk and pour over the chocolate while mixing.
Bring back to 35 degrees add 7 g of gelatin sheets, which you have hydrated with 35 g of water.
Add 200 g of semi-whipped cream and fold from the bottom upward.
Pour into the base of the glass, then add the raspberry gel you prepared earlier.
Rim the glass with gold crumbs. Finally, top off with some whipped cream with vanilla and sugar to taste and a final decoration.