Araguani Light Mousse
Heat the milk and add the Instangel.
Gradually combine the hot milk with the melted couverture, taking care to form a completely smooth emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is at 105°F (40°C), combine with the whipping cream, which has been whipped until it has the texture of a mousse.
Pour immediately and leave to set.