Harmony Mousse
Produtos utilizados
Unique Bahia Chocolate 53% Cocoa Drops 400g
Sobre a receita
This Mousse da Harmonia recipe was developed for food service use.
Ingredientes
- 340g Gems
- 50g Sugar
- 1050g Unique Bahia 53% Drops
- 840ml Port wine
- 820ml Water
- 510ml Egg whites
- 25g Cocoa Powder Alkaline 100% Melken
Mousse:
Decoration:
Modo de preparo
1. With a fouet, mix the egg yolks with the sugar in a bain-marie until a whitish and well-aired eggnog forms, with twice the volume.
2. Melt the Unique Bahia 53%, mix the port wine and water until a homogeneous ganache is formed. Add the eggnog and mix again.
3. Lastly, add the egg whites, mixing gently with a spatula to maintain aeration.
4. Divide into individual bowls and keep in the refrigerator for at least 3 hours.
5. Moments before serving, garnish by sprinkling a little 100% Alkaline Cocoa Powder with a fine sieve.