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Regis Cursan

Tamarillo and Milk chocolate Mousse

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Preparation info
    • Difficulty

      Easy

Appears in
Umami: The Fifth Taste
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

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

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