CHOCOLATE MOUSSE WITH GELATIN SHEETS HOW TO
CHOCOLATE MOUSSE WITH GELATIN SHEETS SKIN

Remove 2 tablespoons of the granulated sugar and set it aside.

Heat until the milk is scalding hot, but not boiling. Scrape the seeds from the vanilla bean and add them to the milk along with the pod.

Place the the milk in a pot over medium high heat.

If you love this recipe as much as I do, I’d really appreciate a 5-star review. Now that you’ve made this recipe what should you do with all the extra egg whites? Check out this collection of recipes that use extra whites for some great ideas. After the gelatin is added, fold the whipped egg whites into the mousse.įor you chocoholics I recommend this classic Chocolate Mousse recipe and for fruit lovers I think you’d like Fresh Strawberry Mousse. “Liason” the gelatin into the custard base. To mix the mousse, have the custard base, whipped eggs whites and warm gelatin ready to go.

CHOCOLATE MOUSSE WITH GELATIN SHEETS SKIN

Place a sheet of wax paper on the custard to prevent a skin from forming while it chills. Use a small paring knife to scrape the seeds out of the vanilla bean. Cook the custard over low heat until it thickens.

CHOCOLATE MOUSSE WITH GELATIN SHEETS HOW TO

Scroll through the process photos to see how to make Vanilla Mousse: Scald the milk with the vanilla bean. Vanilla mousse also makes a great cake filling, especially between layers of light and airy Vanilla Genoise or Vanilla Chiffon Cake. But it’s also lovely topped with fresh fruit, chocolate sauce, chocolate shavings or fruit puree. To truly appreciate the vanilla flavor, serve this dessert au naturale. This Vanilla Mousse recipe is a great way to highlight and appreciate the complex floral flavor of the vanilla bean. Serve it with fresh fruit, chocolate shavings or fruit sauce.ĭid you know that vanilla is a bean pod produced by an orchid? If you read about how vanilla beans are produced you can understand why they are the second most expensive spice in the world (after saffron).ĭespite the fact that folks use the phrase “plain vanilla” to describe something that is basic or uninteresting, I say that real vanilla flavor is anything but boring. This ethereal, light as air dessert is flavored with real vanilla bean. Stir in well.You’ll love this Vanilla Mousse recipe. Allow to cool before adding to the white chocolate and egg mix. Immediately, take the soaked gelatine and squeeze out any excess water before stirring the gelatine into the hot milk. Take 50ml of the milk and heat to just below boiling in a small saucepan. Soak the gelatine leaf in a bowl of cold water for five minutes to soften fully. Remove from the heat and combine with the melted white chocolate, mixing until smooth. In a separate bowl, set over a bain marie, whisk together the sugar, whole egg and egg yolk, whisking for five minutes until pale and doubled in size. Transfer to a square baking tin and bake in the preheated oven for 15 minutes until risen in the centre.įor the white chocolate mousse, melt the white chocolate in a bain marie.

Add a spoonful of the egg white mixture into the chocolate to loosen it. Next fold the remaining egg white mixture through the loosened chocolate. In a large mixing bowl, use an electric whisk to whisk together the egg white, sugar and salt, until stiff peaks form. Once melted, remove from the heat and allow to cool slightly. You will also need clear plastic (or office acetate), cut into 10cm wide strips.įor the chocolate base, melt the chocolate and butter in a bain marie (in a bowl set over saucepan of gently simmering water). You will also need four to six large ring moulds (approx 8cm wide). Line a medium-sized square baking tin with parchment paper.

75g dark chocolate (55%-70% cocoa solids).

Chocolate mousse with gelatin sheets