Light Manjari mousse
lngredients: Manjari 64%
Procedures: 2
Recipe for approx. 25 Valrhona stainless-steel cubes (ref. 5708)
LIGHT MANJARI 64% MOUSSE
- 250g whole milk
- 500g whipping cream 35% fat
- 305g Manjari 64%
- 4g gelatin
- Soak the gelatin in a large quantity of water and drain well. Bring the milk to the boil and add the melted gelatin
- Gradually pour the hot milk onto the partially melted chocolate and whisk until elastic and glossy, signifying the emulsion process is underway. Add the remaining milk. Blend to perfect the emulsion, taking care not to incorporate any air and working at 38-42°C.
- Fold in the whipped cream, pour into stainless-steel molds and blast-freeze.
MANJARI 64% CHOCOLATE SAUCE
- 115g whole milk
- 25g glucose
- 105g Manjari 64%
- Bring the milk to the boil. Gradually pour the hot milk onto the chopped couverture and stir until elastic and glossy, signifying the emulsion process is underway. Add the remaining milk taking care to preserve the texture.
- Warm the sauce before serving.