Recipe6-White Chocolate Mousse

White Chocolate Mousse

Sponge

g
Sorbitol45
Sugar225
EMULSIFIER OIL EOH-RPH50
Whole Egg562
Baking Powder3.5
Cake Flour225
PALFFY 780LTU45
PROBEST 3345

Process

  1. Mix the sorbitol, sugar, EMULSIFIER OIL EOH-RPH, eggs, baking powder and cake flour. Whip them until fluffy.
  2. Melt PALFFY 780LTU and mix with PROBEST 33. Mix well with the egg mixture.
  3. Pour into a 7 inch round cake tin and bake at 170 °C for 35 minutes.

Mango Gelee

g
Mango puree590
Sugar42
Gelatine8
Mango pulp300

Process

  1. Soak the gelatine in cold water.
  2. Cook the mango puree and sugar until boiled.
  3. Put the gelatine into the mango mixture.
  4. Pour into a small tray in 1 cm hight and add in the mango pulp. Wait for it to set.
  5. After it has set, cut into 9cm by 1.5cm.

Coconut Mousse

g
WHITE COMPOUND CHOCOLATE420
PROBEST 3340
Coconut Milk120
Egg Yolk52
Sugar20
Gelatine6
ACE 200400
Water80

Process

  1. Melt the white chocolate.
  2. Soak the gelatine in cold water.
  3. Cook the PROBEST 33, coconut milk, sugar and egg yolk to make anglaise.
  4. Pour the white chocolate and gelatine onto the anglaise.
  5. Whip the ACE 200 to soft peak appears, fold in the coconut cream mixture.
  6. Mix well.

White Chocolate Ganache

g
WHITE COMPOUND CHOCOLATE400
PROBEST 3340
Water80
ACE 200250
Glucose40
Vanilla Essence4

Process

  1. Mix melted white chocolate, corn oil and white powder together.
  2. Cook all the ingredients until boil and pour into the white chocolate.
  3. Mix well and put into the chiller overnight.

White Chocolate Glaze

g
WHITE COMPOUND CHOCOLATE900
Corn Oil240
Coconut Flake120
White Colour Powder10

Process

  1. Melt all togetherMelt the white chocolate, corn oil and white powder together.
  2. Pour into the coconut flakes and mix together.

Assemble

  1. Cut the sponge to 2cm by 8cm, 1cm thickness.
  2. Put the coconut mousse into the finger mould, put the mango gelee in the middle and the sponge to cover. Put into the freezer until set.
  3. Unmould the mousse and dip it into the white chocolate glaze until set.
  4. Whip the white chocolate ganache until soft peak appears. Pipe on top of the mousse.
  5. Put the white chocolate decorations on top. Ready to serve.

Products Used for This Recipe

EMULSIFIER OIL EOH-RPH
EMULSIFIER OIL EOH-RPH

Helps improve the batter whippability and stability, and makes fine crumb texture which improves the volume of sponge cake and smooth mouthfeel.

  • Packing: 15kg
  • Storage: 3℃ – 7℃
  • Shelf Life: 240days
PALFFY 780LTU
PALFFY 780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
PROBEST 33
PROBEST 33

Cost-effectvie milk alternatives usable in a wide range of applications.

  • Packing: 1100g*12
  • Storage: Below 25℃
  • Shelf Life: 180days
WHITE COMPOUND CHOCOLATE
WHITE COMPOUND CHOCOLATE

Easy-to-handle compound chocolate without the need for tempering.
Its milk and vanilla flavour goes with various confectionaries, breads and cakes.

  • Packing: 1kg*10(block)
  • Storage: 20-24℃
  • Shelf Life: 365days(12months)
ACE 200
ACE 200

Cost-effectivel dairy compound whipping cream suitable for simple confectionaries and bakery applications.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 270days

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