White Love

WHITE CHOCOLATE MOUSSE

Ingredients

  • 200 g.
  • Trebon Neutro
  • 200 g.
  • Water 45-50ºC
  • 1000 g.
  • Whipped Cream
  • 300 g.
  • Miravet

Elaboration

Mix Trebon Neutro with water. Add the mixture to the lightly whipped cream and mix. Add the melted white chocolate Miravet. Fill moulds and freeze.

BUTTER COOKIES

Ingredients

  • 700 g.
  • Flour
  • 400 g.
  • Butter
  • 200 g.
  • Sugar Nevada
  • 120 g.
  • Whole egg
  • q/s
  • Vanilla

Elaboration

Beat the Sugar Nevada with the butter until it forms a cream. Add the egg at room temperature and the vanilla. Add the sifted flour and knead at a slow speed. Stetch the dough cold and cut. Oven 150ºC, Time 12-15'

WHITE CHOCOLATE PAINT

Ingredients

  • 700 g.
  • Miravet
  • 300 g.
  • Cocoa butter

Elaboration

Melt the white chocolate Miravet and Cocoa butter. Mix and store at the desired temperature.

Assembly and Finishing

    1.Paint the previously frozen Mousse with the White Chocolate paint to create a velvet effect.

    2.Make a grid of Miravet white chocolate and decorate to taste.

Recipes

Nooki After Eight Tartlet.

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Chocolate Mousse.

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Ganache L.C. Dulce Leche Tartalet.

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Macarons.

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Want to find out more?

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