内容介绍
White chocolate bavarois
Created by Callebaut® CHOCOLATE ACADEMY™
Ingredients
21g caster sugar
65g egg yolks
234g whole milk
274g Callebaut - Finest Belgian White Chocolate - Velvet
35g gelatin mass
371g 35% cream
Preparation
1、Caster sugar and egg yolks beat together until white and creamy.
2、Bring to a boil and pour half over the egg yolk mixture. Reduce and poach the whole at 82°C.
3、Pour previous mixture through a sieve onto the chocolate, leave to melt and emulsify.
4、Mix in.
5、Whip up and add when previous mixture is at 30°C.