White chocolate mousse

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Soak the gelatin in cold water. Bring the cream and milk to the boil, pour over the chocolate and dissolve. Squeeze out the gelatine and dissolve in the chocolate mass. Pour into a Pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) When needed pacotize® twice and allow to temper before serving.

Tip: The desired serving temperature can be achieved directly with several repetitions.