WAGASA BLANC

INGREDIENTS

   INGREDIENTS - WAGASA BLANC

   6 desserts or 15 dessert glasses or 12 mini gateaux

   WHITE MOUSSE

360 gr Créme anglaise
  10 gr Gelatin
500 gr White Chocolate Ecuador 31%
540 gr Cream 35% fat

 

   STAR ANISE CREAM MIX

200 gr Milk
  20 gr Star anise
     7 gr Gelatin
   15 gr Glucose
 200 gr Milk Chocolate Ecuador 40% Caramelized
   90 gr Dark Chocolate Blend Ecuador+Perú 70%


   ANISE GEL

200 gr Neutral gelatin glaze
100 gr Water
  10 gr Green anise

 

   DARK CHOCOLATE ECUADOR 65% SPRAY

400 gr Cocoa butter
450 gr Dark Chocolate Ecuador 65%
METHOD
METHOD
WHITE MOUSSE
Make an emulsion by pouring the warm crème anglaise (into which you have incorporated the gelatin in advance) over the melted couverture so that you
obtain a smooth, shiny, elastic texture. Make sure you do not incorporate any
air bubbles when you put it in a mixer.At 105-115°F (40-45°C), mix with the partially whipped cream. Strain into a JG Wagasa mold and freeze.
STAR ANISE CREAM MIX
Infuse the star anise in the milk. Incorporate the gelatin and glucose.
Pour the mixture onto the chocolates, which you have melted in advance.
Mix in an electric mixer. Pour out to half-fill a 1 x 1cm cube mold.
ANISE GEL
Mix the ingredients while cold, then bring to the boil for 5 minutes.
Pour the mixture over the anise cream mix while it is still completely
deep-frozen.
DARK CHOCOLATE ECUADOR 65% SPRAY
Mix the ingredients together and heat them to 130°F (55°C).Spray over your frozen desserts.
DIRECTIONS 
Make the mousse and proceed as you would when making a chocolate
bonbon.Fill the mold with mousse and turn it out after 4 minutes. Put the anise center in place and fill the remaining space with mousse. Deep freeze. Spray and decorate after your own design with strips of chocolate. Display in a glass cabinet.

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