White Chocolate Mousse, Pistachio Cake and Raspberry Sorbet

Name: White Chocolate Mousse, Pistachio Cake and Raspberry Sorbet
Ingredients: 392 g (1¾ cups) whole milk; 5½ silver gelatin sheets (or 11 g powdered gelatin, as directed on package); 5½ silver gelatin sheets (or 11 g powdered gelatin, as directed on package); 406 g (14½ ounces) white chocolate, chopped; 238 g (1 cup) heavy cream, whipped to soft peaks; 322 g (1⅓ cups and 1 Tbsp) almond paste; 84 g (⅓ cup) pistachio paste; 112 g (½ cup) unsalted butter; 42 g (2½ Tbsp) inverted sugar; 14 g (2 tsp) salt; 280 g (5 each) large eggs; 260 g (2 cups) all-purpose flour; 40 g (2 Tbsp) glucose syrup; 6 g (2 tsp) sorbet stabilizer; Juice of 1 lemon; 336 g (1⅓ cups and 1 Tbsp) water; 500 g (2 cups) raspberry puree; 5 g (1 Tbsp) agar agar; 112 g (½ cup and 1 Tbsp) granulated sugar

Preparation info

Yields
18
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

White Chocolate Mousse

392 g (1¾ cups) whole milk
5½ silver gelatin sheets (or

Cake

Method

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. Slowly pour over chocolate and whisk until smooth. When mixture cools to 35°C (95°F), fold in whipped cream. Pour into (54) small savarin flexi molds and freeze. Before serving, remo