White Chocolate Mousse - Great Chefs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sugar,
1/2 cup: Water,
8 large: Egg whites,
6 large: Egg yolks,
1 tbsp: Rum, white
1 lbs: Chocolate, white, melted
Creme fraiche,
Raspberry puree,
Directions:
In a saucepan, heat the sugar and water until the mixture forms a soft
ball.
Put the egg whites in the bowl of a mixer, and beat them until
medium stiff (beating first on medium, then on high).
Add the sugar and water (soft ball stage) from the saucepan to
the egg whites and continue to beat briefly until a stiff meringue is
formed.
Place the egg yolks in a metal bowl and beat them over heat with
a whisk. Add rum to the egg yolks - still beating over heat. Fold
the egg
yolks into the egg whites. Fold the melted chocolate into the egg
mixture. Refrigerate for 3 to 4 hours.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
Source from luhu.jp
ball.
Put the egg whites in the bowl of a mixer, and beat them until
medium stiff (beating first on medium, then on high).
Add the sugar and water (soft ball stage) from the saucepan to
the egg whites and continue to beat briefly until a stiff meringue is
formed.
Place the egg yolks in a metal bowl and beat them over heat with
a whisk. Add rum to the egg yolks - still beating over heat. Fold
the egg
yolks into the egg whites. Fold the melted chocolate into the egg
mixture. Refrigerate for 3 to 4 hours.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
Source from luhu.jp
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Desserts