Ingredients

Mousse
heavy cream 35% (1)
0.50 cup
150 g
5.25 oz
4.95 fl oz
lemon puree
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
egg yolks
2 pc
white chocolate 29%
0.75 cup
180 g
6.30 oz
5.94 fl oz
heavy cream 35% (2)
0.75 cup
160 g
5.60 oz
5.28 fl oz
gelatin
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
lemon zest
1 pc
vanilla pod
1 pc

Method

Cooking instructions

  1. Extract the seeds from the vanilla pod, add the lemon zest, pour cream (1), heat to 176F and leave for 2 hours.
  2. Soak gelatin in cold water.
  3. Strain the cream (1), replenish the weight loss, add the yolks and heat to 176F, stirring continuously.
  4. Pour over chocolate, add swollen gelatin, stir. Add lemon puree, beat with a blender until smooth. Cool to 86F.
  5. Whisk the cream (2) until soft peaks, gently mix with the chocolate mass using a silicone spatula.