White Chocolate Raspberry Bar

Name: White Chocolate Raspberry Bar
Ingredients: 784 g (3¼ cups) whole milk; 812 g (29 ounces) Valrhona Ivoire white chocolate, chopped; 475 g (2 cups) heavy cream, whipped to soft peak; 240 g (1 cup) raspberry puree; 100 g (3½ ounces) fresh raspberries; 8 g (1½ tsp) pectin; 300 g (10.7 ounces) feuilletine; 200 g (¾ cup and 2 Tbsp) unsalted butter, melted; 140 g (1 cup) isomalt; 112 g (½ cup) water; 215 g (¾ cup and 2 Tbsp) granulated sugar; 215 g (½ cup and ½ Tbsp) glucose syrup; 9 silver gelatin sheets (or 18 g powdered gelatin, as directed on package); 9 silver gelatin sheets (or 18 g powdered gelatin, as directed on package); 215 g (7.6 ounces) white chocolate, melted; 140 g (½ cup) condensed milk; Red food color, as needed

Preparation info

Yields
12
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Valrhona Ivoire White Chocolate Mousse

784 g (3¼ cups) whole milk
13 silver gelatin sheets (or

Dessert

Method

Valrhona Ivoire White Chocolate Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring milk to a boil in a small pot. Stir in gelatin to dissolve and slowly pour over chocolate, whisking until smooth. Cool to 35°C (95°F) before folding in the whipped cream.

Ingredients

Valrhona Ivoire White Chocolate Mousse

Method

Valrhona Ivoire White Chocolate Mousse

Raspberry Jam