Ingredients
Mousse
heavy cream 35% (1)
150g
5.07fl oz
lemon puree
20g
0.70oz
1.34tbsp
egg yolks
2pc
white chocolate 29%
180g
6.30oz
0.72cup
12tbsp
heavy cream 35% (2)
160g
5.41fl oz
gelatin
5g
0.18oz
0.34tbsp
lemon zest
1pc
vanilla pod
1pc
Method
Cooking instructions
- Extract the seeds from the vanilla pod, add the lemon zest, pour cream (1), heat to 176F and leave for 2 hours.
- Soak gelatin in cold water.
- Strain the cream (1), replenish the weight loss, add the yolks and heat to 176F, stirring continuously.
- Pour over chocolate, add swollen gelatin, stir. Add lemon puree, beat with a blender until smooth. Cool to 86F.
- Whisk the cream (2) until soft peaks, gently mix with the chocolate mass using a silicone spatula.
