Halvovy mousse

Halvovy mousse

Category: Confectionery

Ingredients
White chocolate	54 g
halvova paste	81 g
milk	36 g
gelatin	3 g
water for gelatin	15 ml
cream	200 ml
disposable glasses for desserts	20 pcs.
crumb (shortcrust pastry, streusel, biscuit)	how much

Cooking method

• Put white chocolate, milk and halvah paste in a water bath. Melt.
• 
• Dissolve the gelatin in the microwave and add to the melted mass.
• While the mass is cooling, arrange the cups on the tray,
• 
• make space in the freezer and whip the cream until soft peaks.
• Mix 1/3 of the whipped cream into the mixture (to equalize temperatures and structure). Gently combine with a silicone spatula with the remaining cream. Pour the finished mass into a pastry bag without a nozzle and pour into cups 2/3 of the height. Try to keep the bottom of the bag low to the glass you are refilling, otherwise there is a chance to stain the glass or lay the quickly solidifying mass in the form of unappetizing curls.
• 
• Put in the freezer for at least 30 minutes, maximum on demand.
• When serving, sprinkle with crumbs, from my shortcrust pastry, the one that remained from the baskets.
• 
• 

The dish is designed for

about 15-20 pcs

Time for preparing:

30 minutes

Cooking program:

handles mixer

Note

As promised, another recipe from the pastry chef Sarit Gez. Effective, simple and delicious!
Defrosting takes 30 minutes. at room temperature or overnight in the refrigerator.

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Plum mousse (Crochet)

[Natasha]

Natasha, looks good, especially when the crumbs are of different colors.
Is halva paste tahini?
And one more thing is not clear ... Is this recipe for 20 servings? I counted 19 grams per serving, well, not counting the crumbs.

[Olya]

Olya, this is not tkhina, there is a halva paste (in the first photo, along with the old chocolate) of the nutela type.
The amount is approximate, it depends on the volume of the glass and the amount of mass that we squeeze out. Fixed in recipe for 15-20 pcs.

[Natasha]

Natasha, and halva paste and crumbled halva are different things? and how did the mass fall into the cups so neatly in waves?

[Natasha]

Natasha, yes, they are different things. Well, like chocolate and chocolate spread. In principle, you can replace the paste with regular halva.
The mass should lie flat if the tip of the pastry bag is kept almost close to the bottom of the filled form.

[prona]

prona, Natasha, can you replace halvah paste with hazelnut paste? I have unsweetened hazelnut paste, I don't know where to attach ...

[svetta]

svettaand what is she like? Concentrated or just a paste? If the concentrate, then definitely not. And if the usual, then theoretically you can try only better to do 1/2 of the norm, so that it would not be offensive in case of failure.

[Natasha]

only better do it by 1/2 of the norm, so that it would not be offensive in case of failure.

Well, what a special failure there can be, except for the amount of sugar ...
There the ingredients are incomplete 400 g, by the way, gelatin for 1/2 of the norm will be 1.5 g - you can hardly measure it.

(in the first photo with old chocolate)

Natasha, you have this photo does not increase on click, so you can't see it, but I understood what it was about.
Thanks for the information. The recipe is efficient.
For home use only, I would divide into 10-12 servings.

I also liked the idea of ​​apple bags. And the brownies are interesting, are they also from the same series?
Anything else you can share?

gelatin for 1/2 of the norm will be 1.5 g - you can hardly measure it.

For home use only, I would divide into 10-12 servings.

Anything else you can share?

I'll start answering in reverse order. Of course I will! And brownies from the same series
I always get 3-4 positions of sweet + cake, so this amount is quite enough. But if only this, then it is quite possible to increase or add a big "potato" on top.
I often use gelatin, so right away in a plastic jar I dilute 30-40 grams with water and I already weigh this mass. You can dilute it 1 to 5 or 6. And then even for small quantities it is easier to cancel (that is, instead of 2 grams, I take 12 grams of the finished mass). Store in the refrigerator for a week. If you stay, then you can always start up the marshmello

[Natasha]

When I have a lot of gelatin cooking, I also do the same. True, at first I dilute, add water according to the sensations, how much it will take. Then I weigh the frozen one and count the coefficient, the main thing is not to forget to write it down on a piece of paper, and not to lose the piece of paper ...
In general, it is extremely rare to deal with a non-round amount of gelatin, usually 5, 10, 15, 20 g - I add up all the gelatin, dissolve it and leave it to freeze in a container of the correct shape - round or square, more often round. Then I take such a "rubber" circle and cut it straight with scissors into proportional parts. Let's say that for different dishes you need 20, 15 and 5 g. So, in half, then cut off a quarter from one half. If 15, 10, 5 g, then in half, and cut off a third from one.
Such a simple geometry, but very practical, especially considering the fact that these pieces also become quickly dissolving at the same time.
Natasha, I haven't figured out about freezing yet. What's the point in freezing if served thawed. Does it somehow affect the structure, or is the refrigerator not a guarantee of safety in your climate?

[Olya]

OlyaThis recipe is from the ballroom, they make crazy amounts at a time and freeze. Pull out as needed. Houses can also be made with a margin and taken out upon arrival of guests. Having at least 3-4 positions in the freezer, you can not be afraid of a sweet table. Secondly, before the holidays, you can freeze and not worry that there is not enough strength for sweets

Well, yes, having a freezer of this volume, you don't have to worry about anything!
For me, the item "free up space in the freezer" is difficult to fulfill.

Yes, and it remains to find out where they get halvah paste ...