MINT CHOCOLATE MOUSSE
FOR THE KISAG WHIPPER 0.5 L
INGREDIENTS
|
280 ml |
full cream |
| 100 g |
white chocolate |
| 1 |
egg white |
| 25 g | mint leaves |
Boil up the cream and mint together, put them in a blender and purée finely. Add the chocolate and egg white and blend again for approximately 1 min.
Strain the mixture through the Kisag Funnel & Sieve directly into the Kisag Whipper 0.5 L and store in the fridge for at least 30 min.
Then insert 1 Kisag charger, shake vigorously approximately 15 times and pour the cream into glasses.
PREPARATION
Dieses Rezept können Sie mit folgenden Produkten umsetzen:
