White Chocolate Mousse
Sponge
| g | |
| Sorbitol | 45 |
| Sugar | 225 |
| EMULSIFIER OIL EOH-RPH | 50 |
| Whole Egg | 562 |
| Baking Powder | 3.5 |
| Cake Flour | 225 |
| PALFFY 780LTU | 45 |
| PROBEST 33 | 45 |
Process
- Mix the sorbitol, sugar, EMULSIFIER OIL EOH-RPH, eggs, baking powder and cake flour. Whip them until fluffy.
- Melt PALFFY 780LTU and mix with PROBEST 33. Mix well with the egg mixture.
- Pour into a 7 inch round cake tin and bake at 170 °C for 35 minutes.
Mango Gelee
| g | |
| Mango puree | 590 |
| Sugar | 42 |
| Gelatine | 8 |
| Mango pulp | 300 |
Process
- Soak the gelatine in cold water.
- Cook the mango puree and sugar until boiled.
- Put the gelatine into the mango mixture.
- Pour into a small tray in 1 cm hight and add in the mango pulp. Wait for it to set.
- After it has set, cut into 9cm by 1.5cm.
Coconut Mousse
| g | |
| WHITE COMPOUND CHOCOLATE | 420 |
| PROBEST 33 | 40 |
| Coconut Milk | 120 |
| Egg Yolk | 52 |
| Sugar | 20 |
| Gelatine | 6 |
| ACE 200 | 400 |
| Water | 80 |
Process
- Melt the white chocolate.
- Soak the gelatine in cold water.
- Cook the PROBEST 33, coconut milk, sugar and egg yolk to make anglaise.
- Pour the white chocolate and gelatine onto the anglaise.
- Whip the ACE 200 to soft peak appears, fold in the coconut cream mixture.
- Mix well.
White Chocolate Ganache
| g | |
| WHITE COMPOUND CHOCOLATE | 400 |
| PROBEST 33 | 40 |
| Water | 80 |
| ACE 200 | 250 |
| Glucose | 40 |
| Vanilla Essence | 4 |
Process
- Mix melted white chocolate, corn oil and white powder together.
- Cook all the ingredients until boil and pour into the white chocolate.
- Mix well and put into the chiller overnight.
White Chocolate Glaze
| g | |
| WHITE COMPOUND CHOCOLATE | 900 |
| Corn Oil | 240 |
| Coconut Flake | 120 |
| White Colour Powder | 10 |
Process
- Melt all togetherMelt the white chocolate, corn oil and white powder together.
- Pour into the coconut flakes and mix together.
Assemble
- Cut the sponge to 2cm by 8cm, 1cm thickness.
- Put the coconut mousse into the finger mould, put the mango gelee in the middle and the sponge to cover. Put into the freezer until set.
- Unmould the mousse and dip it into the white chocolate glaze until set.
- Whip the white chocolate ganache until soft peak appears. Pipe on top of the mousse.
- Put the white chocolate decorations on top. Ready to serve.
Products Used for This Recipe
EMULSIFIER OIL EOH-RPH
Helps improve the batter whippability and stability, and makes fine crumb texture which improves the volume of sponge cake and smooth mouthfeel.
- Packing: 15kg
- Storage: 3℃ – 7℃
- Shelf Life: 240days
PALFFY 780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
PROBEST 33
Cost-effective milk alternatives usable in a wide range of applications.
- Packing: 1100g*12
- Storage: Below 25℃
- Shelf Life: 180days
WHITE COMPOUND CHOCOLATE
Easy-to-handle compound chocolate without the need for tempering.
Its milk and vanilla flavour goes with various confectionaries, breads and cakes.
- Packing: 1kg*10(block)
- Storage: 20-24℃
- Shelf Life: 365days(12months)
ACE 200
Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 270days
