White Chocolate Treasure Filling

Name: White Chocolate Treasure Filling
Yield: Enough for 16 molds, ½ cup (120 ml) in capacity
Ingredients: 4 egg whites (½ cup/120 ml); 6 ounces (170 g) white chocolate, finely chopped; 1¼ cups (300 ml) heavy cream; 4 ounces (115 g) granulated sugar; Seeds from 1 whole vanilla bean; 1¼ cups (300 ml) whole milk; 4 egg yolks (⅓ cup/80 ml); 4 teaspoons (12 g) unflavored gelatin powder

Preparation info

Enough for
16
molds, ½ cup in capacity

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

4 teaspoons (12 g) unflavored gelatin powder
1¼ cups (300

Dessert

Method

Sprinkle the gelatin over approximately one-third of the milk and set aside to soften.
Whip the egg yolks and approximately one-fourth of the sugar to the ribbon stage.
Heat the remaining milk together with the vanilla bean seeds to the scalding point. All at once, pour the hot milk into the egg yolk mixture while whisking rapidly. Stir in the chopped