Mousse de chocolate blanco, mousse de frambuesas, mermelada de arándanos. Base de bizcocho sin harina, y glaseado espejo.
INGREDIENTS IN ENGLISH
For chocolate sponge cake
60 g of dark chocolate
20 g butter
2 egg whites at room temperature
2 yolks
20 g of sugar

For the white chocolate mousse
350 g white chocolate
5 g gelatin (2.5 leaves)
2 yolks
25 g of sugar
130 ml whole milk
150 ml cream
350 g Whipped cream

For raspberry mousse
200 g raspberry puree
70 g of sugar
4 g gelatin (2 leaves)
150 g Whipped cream

For the blueberry jam
190 g blueberry puree
9 g of pectin (NH) (pectin for jams)
160 g of sugar

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Autor: Ettore Cioccia

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