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coris cooking

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Ingredients

cookie : 6
ホワイトチョコレート(クッキー生地用) : 40g
ミント : 約30g
水 : 60g
砂糖 : 30g
(A) Powdered gelatin : 4g
(A)Water : 20g
ホワイトチョコレート(ムース生地用) : 40g
生クリーム : 180g

Time required

40minutes

Procedure

1) make cookie dough 00:30
Place the cookies in a bowl and roughly chop them with a masher.
Add melted white chocolate (for cookie dough) and mix with a rubber spatula.
2) make mousse dough 00:57
Mix (A) in a bowl and place in the refrigerator for 10 minutes to soften.
Put the cream in a separate bowl and whisk with a hand mixer while pouring over ice water (not listed) until stiff peaks form.
Chop the white chocolate (for the mousse batter).
Add the mint and water to a juicer, mix, and add to the pot.
Add the sugar to the pot and mix with a rubber spatula over low heat.
Once it boils, turn off the heat and add the soaked (A).
Mix with a rubber spatula for 50 seconds.
Add the chopped white chocolate (for the mousse batter) and stir with a whisk to melt.
Switch to a rubber spatula and mix, cool over ice water (not listed in ingredients) and mix until the temperature reaches 30 degrees.
Whip the whipped cream again, add a scoop and mix with a whisk.
Add back to the cream and mix.
Switch to a rubber spatula and mix.
3) cool 04:55
Pour 2 into the mold in two batches, leveling each time.
Spread 1 all over.
Cover with plastic wrap and refrigerate for at least 4 hours until solidified.
4) 盛り付ける 05:38
型から外して焼き紙を剥がして完成。

Point

-Uses a pound cake mold approximately 17 x 7.7 x 6 cm.
- Line a pound cake mold with baking paper.
・Cookies are coated with cocoa cream.
・Time required does not include chilling in the refrigerator for 4 hours or more to harden.
・For mint, apple mint is used.
・The amount of mint is the weight with the stem attached.