Tamarillo and Milk chocolate Mousse

Name: Tamarillo and Milk chocolate Mousse
Cuisine: United Kingdom
Ingredients: Chocolate for spraying; 1.1 kg (2.4 lbs.) whipping cream (32% milkfat); 8 g gelatin leaves; NOBU Miso salt; Yuzu jelly; 950 g (33 oz.) tamarillo purée; 1.3 kg (2.8 lbs.) milk chocolate; Chocolate tube, cut on a bias

Preparation info

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

Ingredients

950 g (33 oz.) tamarillo purée
1.3 kg (2.8

Europe
United Kingdom
Dessert
Vegetarian
Gluten-free

Method

Line 2⅓ in. (6 cm) ring molds with acetate paper and place on a sheet tray with acetate paper on top of Silpat

Melt chocolate and keep it at 105°F (40°C).

Soak the gelatin in cold water. Wa