White Chocolate Dome

FOR THE DOME

1. For the Sabayon Whip heavy cream.
2. Soak gelatin in cold water.
3. Melt the white chocolate.
4. Heat the cream and melt gelatin in the hot cream.
5. Mix the cream into the white chocolate, (White Ganache).
6. Add sabayon into whipped cream and fold into white chocolate ganache. (White chocolate mousse)

FOR THE TEMPERED DARK CHOCOLATE

1. Use 5 oz. dark chocolate and melt to 84ºF this is known as tempering.

FOR THE WHITE GANACHE

1. Add sabayon into whipped cream and fold into white chocolate ganache

FOR THE DARK CHOCOLATE GANACHE WITH RASPBERRY PARFAIT

1. With left over mousse add raspberry dark chocolate parfait/ganache and fold into white chocolate mousse

FOR THE ASSEMBLY

1. Pipe temered chocolate into flexi dome/mold.
2. Pipe white chocolate mousse into the dome/mold.
3. With left over mousse add raspberry dark chocolate parfait/ganache and fold into white chocolate mousse.
4. Pipe into white chocolate mousse.
5. Freeze up to 2 hours to harden but chill down in the fridge for 4 hours before serving.

This dessert has been found at Lumiere's. The White Chocolate Dome has been offered on the Lumiere's menu.

Source: Fish Extender Recipe Collection

Created 2024-02-07 11:20:10 – Last Modified 2024-02-12 13:17:42