Place the thawed strawberries into a blender or food processor and blitz until smooth. Remove the frozen strawberry jelly from the freezer and pop out of the mold. Whipping Siphon? Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. https://www.yummly.com/recipes/white-chocolate-mousse-with-gelatin Pour the mousse base into 1 Qt. water 2 gelatin sheets 3 eggs separated 4 oz. Scrape the seeds out of the vanilla bean and combine with the liqueur in a small saucepan. Important: Make sure the bowl is dry and no water is present, or it will seize the chocolate and not allow it to melt. Anyone know what the translation is between sheets and the Knox gelatin envelopes? Combine the melted chocolate and milk mixture, whisk together, and chill in the refrigerator for 20 minutes or until cool, but not set. Transfer to a large bowl; let cool 25 minutes. Creative Carbonation. Turn off the burner and place the white chocolate in a metal or glass bowl. Pour half of the white chocolate mousse into the prepared 8-inch mold. Add the water to a small pot and sprinkle over the gelatin powder. Immediately after, using a caviar spoon gather a spoonful of raspberry spheres. Pour through a metal strainer into a bowl. https://www.food.com/recipe/white-chocolate-mousse-mirror-cake-534956 Refrigerate until set, at least 3 hours or overnight. Let the whipping siphon do all the heavy lifting in this simple recipe for home made chocolate mousse topped with spherified caviar. Allow to sit for 5 minutes so the gelatin can bloom. Allow to sit for 5 minutes so the white chocolate melts and only then, stir together until smooth. Serve as a light dessert for a weeknight dinner or refreshing course at any dinner party. Pour the strawberry puree mixture. Use a hand blender to blitz until smooth – make sure the wand of the blender is completely submerged in the mixture to prevent air bubbles forming in the mixture. 44.7 g Your email address will not be published. In a medium pot, place the sugar, liquid glucose and remaining water. Whip until thick with soft peaks, being careful not to overwhip. Preparation In a small bowl, mix the gelatin, 2 Tbs. To one small bowl, add a drop of white food coloring and stir until smooth. Remove the sheet gelatin from water. Place into a flat baking tray. Stir together until smooth. whipping siphon and charge with two N20 cartridges. Top with shaved chocolate. Let sit until the glaze has stopped dripping off the bottom edges. In another small saucepan, bring milk to a simmer and remove from heat. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes. sugar Thanks. Once the sugar has dissolved, increase the heat to medium and bring to 217 degrees F, using a thermometer to measure the temperature. Soak the sheet gelatin in a bowl of cold water for 10 – 15 minutes to bloom. Let the whipping siphon do all the heavy lifting in this simple recipe for home made […], Your email address will not be published. Drain any excess liquid and gently place over the mousse, serve immediately, […] Recipe Links: Effortless White Chocolate Mousse https://blog.modernistpantry.com/recipes/effortless-white-chocolate-mousse/ […], […] our Soda recipes and Effortless White chocolate Mousse recipe a try! Place bowl on top of the open pot (this is called a bain-marie or double boiler). Add 1/2 cup heavy cream and cook over low heat, stirring, until the gelatin dissolves. Once this happens, use a small, sharp knife to trim off any excess glaze from the bottom edge to make it look neat. Place bowl on top of the open pot (this is called a bain-marie or double boiler). Heat the pot with the bloomed gelatin over a medium-low heat, stirring until the gelatin has melted. Place the frozen strawberry jelly into the mold, then the chocolate cake on top. Immediately pour the glaze over the mousse cake in a circular motion, ensuring all the edges of the cake are covered. Check the temperature – it needs to be 95 degrees F – if it is a bit too hot, just let it sit until it reaches that temperature. Scoop 1/3 cup of glaze into one small bowl. Squeeze out any excess water and add the sheets to the scalded milk. Once this temperature has been reached, pour this over the chocolate mixture in the tall container. Required fields are marked *. Fold half of the cooled white chocolate mixture into this until well combined. Gaze upon this iridescent, marble-glazed cake filled with fluffy mousse, chocolate cake and a fruity puree. Sprinkle the gelatin on top and let stand 5 minutes. To the other small bowl, add a couple of drops of purple food coloring and a drop of red food coloring to get a deep purple-pink color. https://www.marthastewart.com/340306/white-chocolate-mousse Fold the egg whites into the white chocolate mixture until almost incorporated. Dispense a small amount of white chocolate mousse on the plate. Meanwhile, combine the white chocolate, Place the white chocolate chips into a medium, heatproof bowl.