Milk Chocolate Mousse (plant based)
Heat up the oat cream together with the vanilla, take off the heat and emulsify together with the melted chocolate. Mix together the water and potato whip with a hand blender and place in a food mixer with a whisk attachment. Mix together the sugar and trehalosa. Start to whisk the potato whip, incorporating the sugar 3 times to form a stiff meringue. When the chocolate is 35 degrees celsius, fold in the meringue. Pipe into moulds and blast freeze.
Milk Chocolate Flexi Ganache (plant based)
Line a 32×18 dish with cling film. In a pot, boil up the oat cream, glucose and water. Add the agar agar and iota. Cook while whisking for 2 minutes and pour over chocolate. Using a hand blender, mix together until it is emulsified well. Pour into the dish and place in the fridge to set. When set, flip ganache over onto a cutting board and cut into thin strips.
Passion Fruit Gel
Using a hand blender mix all ingredients together in a smooth gel. Leave to swell for 10 minutes and mix again. If needed, pass through chinois. Store in a piping bag in the fridge.
Ingredienser
Milk Chocolate Mousse (plant based)
- 260 g Amatika 46%, Valrhona, milk chocolate, melted
- 120 g oat cream
- 1 vanilla pod, scraped
- 120 ml water
- 15 g potato whip, Sosa
- 30 g sugar
- 30 g trehalosa, Sosa
Milk Chocolate Flexi Ganache (plant based)
- 200 g Amatika 46%, Valrhona milk chocolate
- 125 g oat cream
- 20 g glucose, Sosa
- 100 g water
- 0,75 g agar agar, Sosa
- 2 g Iota, Sosa
Passion Fruit Gel
- 250 g passion fruit puree
- 20 g gelcrem cold, Sosa
- 50 g icing sugar
