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ホワイトチョコムース｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

生クリーム : 200g
ホワイトチョコレート : 150g
溶けない粉糖 : 適量

Time required

20minutes

Procedure

1) 生地を作る 00:00
Put 150g of fresh cream in a bowl, soak in a bowl of ice water, and whisk with a whisk until loosely squeezed. Remove from ice water, add white chocolate melted in a water bath in a hot state and mix, then add the remaining cream and mix.
2) 冷やし固める 01:04
Place a parchment paper on the side of the mold, pour in 1 to flatten the surface, and cool in the refrigerator to harden.
3) 仕上げる 01:35
固まったら型から外したら、溶けない粉糖を全体にかけて完成。

Point

-The material is the amount of one 12 cm round shape.
-Use a cake mold that has a bottom that can be removed.
・ Use cream with a milk fat content of 45%.
・ Use insoluble powdered sugar as you like.
・ When white chocolate is added, if it hardens, boil the whole bowl in a little water to adjust the hardness so that it can be easily poured into a mold.
・ Remove from the mold in step 3, and when removing the cooking sheet, warm the area around the mousse with a warm towel to remove the cooking sheet cleanly.
・ Only two ingredients, white chocolate and fresh cream, can be used.
・ Both can be eaten deliciously, whether they are chilled and hardened, or melted and smoothed.
・ If you stand the cream loosely and mix it, the taste will be light.
・ A cold dessert recommended for the hot season. Recommended for snacks and hospitality sweets.
・ The time required does not include the time to cool and harden.