Ivoire White Chocolate and Raspberry

Name: Ivoire White Chocolate and Raspberry
Ingredients: 200 g whole milk / full fat milk; 200 g whole milk / full fat milk; 120 g heavy cream / double cream, whipped to soft peaks; 120 g heavy cream / double cream, whipped to soft peaks; 5 g silver gelatin sheets; 196 g raspberry purée; 42 g granulated sugar (US); 21 g water (for the syrup); 21 g water (for the syrup); Valrhona Ivoire white chocolate pearls; Fresh raspberries glazed with Valrhona absolu neutral glaze; Fresh raspberries glazed with Valrhona absolu neutral glaze

Preparation info

Yields
15
( 112 g glass

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Ivoire White Chocolate Mousse

6 g silver gelatin sheets
200 g whole milk / full fat milk

Dessert

Method

Ivoire White Chocolate Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a small pot, bring milk to a boil. Add gelatin and stir to dissolve.
Place chocolate into a medium size bowl. Slowly pour hot mixture over chocolate and whisk until smooth.
When mixture cool