Marcel Curiel

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White Chocolate Mousse with Red Fruits

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A soft dessert that combines the intensity of red fruits with white chocolate. Traditionally delicious
Learn more about Marcel Curiel


6 portions
  • 500 milliliters Water
  • 500 grams sugar
  • 50 milliliters kirsch
  • 40 grams cocoa powder, bitter
  • 500 milliliters whipping cream
  • 20 grams gelatin
  • 50 grams cornstarch
  • few milk
  • 1 teaspoon liquid vanilla
  • 5 egg yolks
  • 250 grams White chocolate
  • Biscuit, on discs (2)
  • red fruit jam, (coulis)
  • peppermint, to decorate
  • pistachios
  • cocoa powder, to decorate


Cocoa syrup: In a saucepan arrange the water, sugar and bring to the fire until obtaining a light syrup. Add kirsch, cocoa, mix and remove from heat.
White chocolate mousse: Beat the milk cream at half a point and reserve in the refrigerator. Hydrate the greenery in cold water. Dilute the cornstarch with a little of the milk. Stir in the yolks and mix well. Open the vanilla pod in the middle and scrape the seeds. In a saucepan arrange the milk, sugar, vanilla and bring to a boil. Integrate the mixture of cornstarch and yolks and mix vigorously until it thickens and does not exceed 85ºC. Add the hydrated gelatin and mix until dissolved. Chop the chocolate, arrange in a bowl and bathe with the previous preparation. Mix until the chocolate melts. Allow the temperature to lower to 35 / 40º C and integrate the semimontada cream in 2 times.
Armed - Cut the sponge cake into 3 disks of 18 cm in diameter. - In the bottom of a ring of 18 cm in diameter and 3 cm of lake place a disc of sponge cake and brush with the cocoa syrup. - Fill with mousse and bring to the cold until the mousse takes consistency. - Add the red fruit coulis - Proceed in the same way with the other disc of sponge cake. - Finish with whipped cream

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