MILK CHOCOLATE MOUSSE WITH EGG CUSTARD, RASPBERRY JELLY AND CHOCOLATE MACARON
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Goh Ti Cheong
Yuliyaty binti Marijio
Punctuate the serenity of Shangri-La KL with a stop at the Lemon Garden Cafe to experience modern Malaysian, Indian, Chinese and Italian cuisines. Watch your food prepared live by their talented chefs in sparkling open-kitchens. Represented by Yuliyaty binti Marijio & Goh Ti Cheong.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Chocolate Mousse- 350g cream
- 90g egg yolk
- 45g sugar
- 200g Maracaibo chocolate
- 170g egg yolk
- 300ml milk
- 75g sugar
- 150g cream
- 100g raspberry purée
- 50g sugar
- 30ml water
- 29ml gelatin
Methods and Directions
Chocolate Mousse- Beat egg yolk and sugar until fluffy.
- Heat a medium size pan to boil the cream and then add in the chocolate. Stir until well dissolved and blended.
- Fold in the beaten eggs.
- Heat up a pan; add in milk and cream to boil.
- Beat egg yolk until fragrant adding sugar and milk together.
- Cook until 75°C and let it cool.
- Bring water and sugar to the boil.
- Add raspberry purée and mix well.
- Finally add gelatin and stir well.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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