白巧克力慕斯 White Chocolate Mousse

白巧克力慕斯 White Chocolate Mousse

材料 牛奶70克，蛋黄20克，糖15克，白巧克力100克，鱼胶片5克，淡奶油150克。

制作方法

1 牛奶放入锅中煮开，再冲入加有糖的蛋黄中。

2 回火煮85℃，加入熔化的白巧克力。

3 降温到60℃，加入泡好的鱼胶片。

4 降温到40℃，加入打发的淡奶油。

5 倒入模具中，冷冻成型，装盘，搭配果酱和巧克力装饰即可。

Ingredients

Milk 70g

Egg yolk 20g

Sugar 15g

White chocolate 100g

Gelatin sheets 5g

Unsalted butter 150g

Procedures

1 Boil milk with pot and add egg yolk with sugar into it.

2 Boiled to 85℃ and add molten white chocolate.

3 Cool to 60℃ and add gelatin sheets that have been being soaked with water.

4 Cool to 40℃ and add unsalted butter that has been stirred.

5 Pour them into mold, freeze, dish up and serve with jam and chocolate.

曾凡东

Zeng Fandong

在国际酒店管理集团从事饼房工作20年，担任过悦榕庄、万豪、华美达等多家五星级酒店饼房厨师长，有深厚的烘焙专业知识，擅长甜品和巧克力以及面包的创新制作。

Worked in bakery for 20 years in International Hotel Management Group, leader chef of Banyan Tree, Marriott, Ramada and other hotels that are all international five-star hotels, having profound baking professional knowledge and skilled in the creative production of dessert, chocolate and bread.