White Caramel

Mousse Dessert
Caramel mousse with a cherry mousse center and mirror glaze (for approx. 50 domes Ø 7 cm)

White Caramel Mousse Cherry Mousse Inserts

INGREDIENTS INGREDIENTS

180 g egg yolk 350 g cherry puree

600 g milk 5 sheets gelatin (1,6 g per sheet)
40 g sugar 350 g whipped cream
700 g White chocolate with caramel
WHITE CARAMEL Ref. No. 832
8 sheets gelatin (1,6 g per sheet) METHOD
1000 g whipped cream
Heat the fruit puree. Add the gelatin and let it cool
to about 28°C. Fold in the whipped cream and fill the
METHOD mousse into half-sphere silicone moulds (Ø 3-4cm).
Freeze the mousse.
Heat the yolk, sugar and milk to 82°C while stirring
constantly, add the soaked and strained gelatin and
pour the mixture over the chocolate. Mix with the
hand blender until smooth and let it cool to about
28°C. Finally, fold in the whipped cream carefully.

medium Recipe-No. 01-22 www.lubeca-marzipan.de/sample-recipes

Blonde Mirror Glaze ASSEMBLY

INGREDIENTS For the assembly, an almond sponge cake (recipe 08-

150 g water
300 g glucose syrup
300 g sugar
200 g cream
300 g White chocolate with caramel
WHITE CARAMEL Ref. No. 832
12 sheets gelatin (1,6 g per sheet)
METHOD
Boil the water with the syrup. Stir in the soaked
gelatin and pour the mixture over the cream and
chocolate. Mix the mass with the hand blender to
an even consistency.
05) is needed. Spread the sponge cake mass about 1
cm thick onto a baking tray and bake it at 200°C for
approx. 15 minutes. Then cut out circles with a circular
cutter (Ø 6 cm).
Fill the mousse into a dome silicone mould (Ø 7 cm)
to about 4/5. After the mousse has set a little, place
the frozen cherry mousse inserts into the center of
the moulds and close the domes with the sponge cake
circles. Freeze the mousse with the sponge cake until
frozen solid. Pour the mirror glaze over the frozen
mousse domes at 30 – 33°C.
Finish and decorate as desired.
(Example: see picture).