Gianduja Mousse

Ingredients

  • Eggs 800 g 1 lb 12.16 oz 17.54%
  • Sugar 320 g 11.29 oz 7.02%
  • Gianduja 1.6 kg 3 lb 8.32 oz 35.09%
  • Heavy cream 1.8 kg 3 lb 15.36 oz 39.47%
  • Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 40 g 1.41 oz .88%

Method

  1. Make sure you have the inclusions and the base frozen and ready to go.
  2. Follow the method for the caramelized white chocolate mousse. Assemble the cake immediately.

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