White Chocolate Mousse (Mousse di Cioccolato Bianco)
Instructions
Whip the cream in a bowl, then to another beat the egg whites until very firm snow.
In a third Bowl, mix the egg yolks with sugar.
Mix in the chocolate did melt in a Bain-Marie and slightly cooled, then the gelatine dissolved in a little water and cream.
Carefully fold egg whites gently.
Pour the mixture into a mold to dome lined with cheesecloth and place in freezer until firm.
Prepare the brine.
Brush the flowers with the egg white and then spolverizzateli with sugar so that it adheres to the surface of the petals.
Then put them to dry on a wire rack.
When serving, remove from pan and mousse on a serving platter, sprinkle gauze and Parliament with brine
Ingredients and dosing for 4 persons
- For the mousse:
- 30 cl of whipping cream
- 4 egg yolks
- 4 egg whites
- 12 teaspoons of sugar
- 250 g of melted white chocolate
- 2 sheets of isinglass
- For the brine:
- 1 egg whites
- Sugar
- 4 primroses
- 8 violette
- 3 tufts of yellow ginestrine