White chocolate and cocoa millefeuille with ice cream

Allergens:

Ingredients for 5 portions Calculate portions

White chocolate sheets 200.0 g

Milky chocolate mousse 200.0 g

Orange jelly 0.125 l

Raspberry sauce 0.1 l

Vanilla spiral 75.0 g

Chocolate ice cream 0.2 l

Ingredients for White chocolate sheets (200.0 g) See Recipe

White coating 0.15 kg

Cocoa 0.05 kg

Ingredients for Milky chocolate mousse (200.0 g) See Recipe

Sterilised milk 0.067 l

Egg yolk 1.5 ud

Sugar 0.008 kg

Fish tails 1.0 g

Dark chocolate coating 0.073 kg

Cream 0.092 l

Ingredients for Orange jelly (0.125 l) See Recipe

Orange juice 0.075 l

Sugar 0.05 kg

Vanilla 0.075 ud

Ingredients for Raspberry sauce (0.1 l) See Recipe

Frozen broken raspberries 0.1 kg

Sugar 0.038 kg

Ingredients for Vanilla spiral (75.0 g) See Recipe

Butter 0.055 kg

Sugar 0.065 kg

Egg whites 2.0 ud

Plain flour 0.065 kg

Vanilla 0.25 ud

Ingredients for Chocolate ice cream (0.2 l) See Recipe

Sterilised milk 0.15 l

Cream 0.025 l

Dark chocolate coating 0.025 kg

Egg yolk 2.25 ud

Sugar 0.045 kg

Ice cream stabiliser 4.0 g

Elaboration

For this recipe, the following elaborations are needed:

HOW TO PLATE UP

Use a cutter to cut the white chocolate sheets.
Place buttons of mousse on sheet, covering the entire surface,
Repeat the same operation and finish off with a new layer of sheet.
Decorate the dish with the orange jelly and raspberry sauce.
Place a mouse button on one side of the plate and the sheets on top so that it does not move.
On the other side of the plate place an ice-cream quenelle.
Decorate the quenelle with a vanilla spiral.

Nutritional information (1 portion)

Energy

799.33

kcal

Carbohydrates

84.48

g

Proteins

12.9

g

Lipids

44.62