Main Ingredients:
White Chocolate: 125g; Cream Cheese: 120g; Whipping Cream: 90g; Milk: 100g; Sugar: 45g; Gelatin Sheets: 15g; Egg Yolks: 2.
Additional Ingredients:
Dragon Fruit: Half; Water: 40g.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
White Chocolate Mousse Cooking Steps
First, heat a pot of warm water (not exceeding 60 degrees) and place a bowl with cream cheese in it. Add sugar and mix with an electric mixer until smooth and no lumps!
Add sugar
Smooth consistency
Add milk in three portions, stirring well!
Soak gelatin sheets in a small amount of cold water until softened. Pour out excess water!
Melt gently over low heat in a double boiler
Chop the white chocolate finely, as thin as possible
Place the bowl with cream cheese over a pot of water on low heat. Add the chocolate and stir until completely melted!
Remove from heat once melted
Beat egg yolks until well mixed, quickly pour into the cheese mixture while whisking at high speed
As shown, add the gelatin mixture, whisk at high speed, and refrigerate for 15 to 20 minutes!
Take the whipping cream out of the fridge and whip with an electric mixer until fluffy
Take the cheese mixture out of the fridge and fold in the whipped cream until well combined
Well-mixed mousse mixture
Use a small spoon to fill the molds, vibrating the molds after each spoonful to remove air bubbles! Freeze for at least 3 hours, then unmold and refrigerate!
Scoop out the dragon fruit! Place in a bowl with a sieve to strain out the fruit pulp!
Add sugar and melted gelatin, then refrigerate for 10 minutes until slightly thickened before removing from the fridge
Carefully spoon onto the mousse, layer by layer. Refrigerate until the dragon fruit layer sets!
You can also present it this way!
After completion~
