Macaé 62% Light Mousse

Artisan
Restaurateur
Gelatine Macaé 62% Light Mousse Sosa

Ingrédients

250 g Milk 500 g Whipping cream 340 g MACAÉ 62% COUVERTURE 5 g SOSA Gelatin powder 220 Bloom

Bring the milk to the boil and add the gelatin.
Combine approx. one third of the hot liquid with the melted couverture.
Whisk to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Add the remaining milk, taking care to maintain this texture.
Once the mixture is at 95-105°F (35-40°C), incorporate the whipping cream which has been whipped until it has the texture of a mousse.
Pour immediately and leave to set.
Freeze.

Javier Guillén
L’astuce du chef
Javier Guillén

This is the only dark chocolate mousse that requires gelatin for optimal stability, due to its chocolate-cream-milk ratio.