White chocolate mousse with caramel and almonds

Category: Confectionery
White chocolate mousse with caramel and almonds

Ingredients

for mousse
White chocolate 150 g
cream 60 ml
yolks 2 pcs (40 gr)
sugar 20 g
gelatin 5 g
water for gelatin 15 ml
vanilla
whipping cream 250 ml
for caramel
sugar 85 g
cream 220 ml
glucose syrup 2 tbsp. l.
butter 30 g
toasted almond petals 100 g

Cooking method

  • White chocolate mousse
  • Soak gelatin in water, boil the cream. Melt the chocolate (I melt it in a micron for 30 seconds). Whisk the chocolate and cream together and add the melted gelatin. Beat the yolks with sugar until fluffy, set aside. Beat the cream until soft peaks.
  • Gently combine whipped yolks with chocolate, then combine with cream even more carefully.
  • Of course, I will not discover anything new, but maybe it will be useful to someone. When we combine two masses, we need to align the temperatures and structures. To do this, about a third of the lighter mass interferes with the thick one and mixes calmly. Then the thick / hot mass mixes better and more easily with the remaining 2/3 of, for example, cream. For the final mixing, work gently with a silicone spatula.

  • Pour the mass into a pastry bag and, holding the hole at the very bottom, gently set the mass into a dessert cup 2/3 of the height. Now we put it in the freezer. Here it is a prerequisite, since the caramel should freeze instantly on the frozen surface.
  • Caramel with almonds
  • Pour the sugar into a saucepan with a thick bottom and put on a low heat. We do not sell sugar, we do not interfere, you can sometimes shake the saucepan itself. We are waiting until the sugar is completely dissolved. Meanwhile, boil the cream and when the sugar has completely melted combine them together, stirring actively. We are waiting for the mass to calm down. If there are many lumps, you can still warm it up, but not for long. Remove from heat and filter through a sieve. Add oil to the pure mass, then fried almonds. We mix everything and pour it into a pastry bag or somewhere else, so that it would be convenient to pour this into our frozen mousse. Top up to the edge of the dessert glass and into the cold. Serve as soon as the caramel has cooled.
  • You can store the finished dessert in the freezer and feast on it as you wish.
  • White chocolate mousse with caramel and almonds

The dish is designed for

about 15 pcs

Time for preparing:

30 minutes - 1 hour

Cooking program:

handles mixer

Note

Another dessert from the pastry chef Sarit Gez. I found the same cups in the store as in the banquet hall and immediately wanted to make this very dessert. If you want originality, add a little salt to the caramel. Then there will be a trendy salted caramel

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White chocolate mousse with caramel and almonds

Premier
Quote: prona
This is a prerequisite here,
Hee-hee, you already know that some people strive to miss this moment ...
Natasha, golden, thank you for another nice recipe!
Squirrels, as I understand it, are thrown away (in the sense, on biscotti). By the way, those biscotti will probably go well with this dessert?

Glasses, of course, such a sin to miss!

prona
Olya, Thanks for attention. And there are so many good recipes for proteins. I'm afraid the cups won't live up to biscotti.
Premier
Hey, don't eat the cups!
Husky
Natasha, the recipe is awesome !! Recently, you have often spoiled us with interesting recipes !! Thank you very much.
But I didn't understand something with caramel. All the ingredients used in the caramel sauce.How does the cream get such a transparent caramel layer?
And another question. Caramel doesn't solidify here in the "stone"? What is its consistency?
prona
Ludmila, yes, the ingredients are the same, only glucose adds plasticity. And again, after adding cream and stopping bubbling, we remove from the fire. We continue to cook in caramel sauce for a while. Caramel remains soft, you can take it with a spoon.
Loksa
NatashaThanks for the recipe! There is this glucose syrup everywhere, how to make it? can replace with what?
prona
Quote: Husky

Natasha, the recipe is awesome !! Recently, you have often spoiled us with interesting recipes !! Thank you very much.
I have been on the forum for three years now and the girls always share and help. Now that I have something to share, I want to return HP at least a little good
Luda, thank you very much for the kind words


Added on Friday 22 Apr 2016 02:09 PM

Oksana, there is no recipe, as far as I know, it is only purchased. But you can replace it with invert syrup, which can be prepared at home.
Husky
Yes, I understood with plasticity. Thank you. But the color also confuses me. Rather, it does not bother, I am glad that it turns out transparent. But I cannot understand why it does not turn whitish with cream.
If you remember when we cook the sauce, then as soon as we add cream to the melted caramel, the color immediately becomes coffee and not transparent.
No, I will certainly try and make sure from my own experience how it happens. But I want to know right now.
Maybe this is also due to the addition of glucose syrup?
prona
Ludmila, I think yes. Chefs recipes. In a week I will be doing my internship again, if I can, I’ll ask.
OlgaU
Natasha, thank you very much for the recipe! : rose: you can see that it tastes good
Ljna
delicious !!!
I will definitely do it, my daughter loves this
Quote: Loksa
everywhere this glucose syrup
now, today at the pharmacy I forgot to ask about the availability
Loksa
Ljna, And he is sold at the pharmacy, you need to look.
Ljna
Loksa, in theory, glucose is sold in a pharmacy, and you can already make the syrup yourself. or think wrong))))
shoko11
Ljna, is incorrect. You can't make glucose syrup from pharmacy tablets. You can replace it with an inverted one, which is prepared at home.
prona
Girls, do to your health! Delicious and sweet turns out!
If glucose syrup and invert sugar is not available, then corn syrup can be taken.
Ljna
Quote: prona
then corn syrup

horseradish radish is not sweeter. went to study cooking methods


prona
Evgeniya, I'm lucky, I have a specialized store for pastry chefs near work - almost always have everything. And when you get used to it, it seems that all the ingredients are the most ordinary
please
What a delicious, and you can put it in a cake
prona
Hope, oh where are you! In principle, it is possible, just add a couple more grams of gelatin. Grasp quickly, only over caramel you need to think about, if only with the top layer.
Dance
Quote: Husky
Maybe this is also due to the addition of glucose syrup?
I don’t think, Luda, I cook such a caramel for watering apple taten without glucose syrup and it turns out to be so translucent and soft.
prona, thanks for the recipe. Just in time for summer. I took it to the bookmarks. I'll try after Easter, otherwise my head is like a tambourine ...
Premier
Quote: prona
If glucose syrup and invert sugar is not available, then corn syrup can be taken.
Corn syrup is glucose. It's just made from corn, so they call it where and how.
prona
We have them different and taste too
Rada-dms
Natasha, the recipe is wonderful, I love these desserts, I bookmarked them, I will definitely cook!
Premier
Quote: prona
We have them different and taste too
Well, there are options ... but the essence is the same.
prona
Rada-dms, I will be glad if it comes in handy


Added on Friday 22 Apr 2016 9:01 PM

Olya, honestly - I am not an expert on these issues, and since everything is always freely available, I rarely bother with a replacement (We, Jews, have enough troubles with kashrut).
Premier
, with us, of course, the opposite is true! With the first problem, but the second does not interfere with life!
krysya
Quote: Loksa

Ljna, And he is sold at the pharmacy, you need to look.

Quote: Ljna


now, today at the pharmacy I forgot to ask about the availability

Pharmacy glucose syrup and food are different things.
It is much more effective to replace glucose syrup with light honey (such as acacia)
prona
Olya, well, everyone lives with their cockroaches We had a Passover night yesterday, I had a sweet 5 types of desserts (this mousse, mousse cake, two more types of mousse cakes and halva with puffed rice) and everything is not dairy, kosher, with vegetable cream, margarine and frosting instead of white chocolate. So my sister-in-law kept going and clarifying that everything could be tried. And then she ate and admired that she couldn't tell the taste and she hadn't eaten anything like that. But I still had a smack


Posted Saturday 23 Apr 2016 8:56 PM

krysya, thanks for the addition!
krysya
Quote: prona

Olya,
krysya, thanks for the addition!
hag sameah!
Premier
Quote: prona
everyone lives with their own cockroaches
I've heard a lot! So I sympathize from the bottom of my heart!

Quote: prona
went and clarified that everything is possible
I can't even imagine how you can CREATE in such conditions!


Tumanchik
Natasha is incomparable! Bravo

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