Dessert sandwich
Recipe
Rich chocolate cake
ingredients | preparation |
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Cream the butter and sugar until light and fluffy. |
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Separate the egg yolks and egg whites. |
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Stir the milk (at room temperature) with egg yolks. |
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Stieve together |
Fold the egg mixture into the butter and sugar mixture, then fold in the sieved dried ingredients. |
Passion fruit and white chocolate mousse
ingredients | preparation |
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Make a crème patissiere |
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Pour the warm crème patisserie onto the white chocolate and Mycryo cocoa butter. |
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Blend the mix at 35 °C, then fold through the semi-whipped cream. |
White chocolate vanilla mousse
ingredients | preparation |
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Melt the chocolate to 50-55C so it feels hot. |
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Whisk together to ribbon stage. |
Add half the cream to the hot chocolate and mix together with a whisk thoroughly. The mixture should have a shine. (If at this stage the mix has set too quickly the mix can be softened in the microwave). |
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Trim the rich chocolate cake. |