Stéphane Reynaud

White Mousse

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • White chocolate 200 g
  • Eggs 3
  • Sugar 50

Method

  1. Beat the eggs with the sugar to a very pale sabayon.
  2. Melt the white chocolate in a bain-marie. Cool until lukewarm and mix with the sabayon.
  3. Next mix with the Chantilly cream and serve immediately.