INGREDIENT LIST
- Put all the ingredients in the mixing machine
- Mix for 1 minute slow, then move to medium speed in 2 minutes
- Put in a 40*60cm tray lined with baking paper
- Bake at 180°C for 12-15 minutes
- Heating Chocolate & Whipping into Ganache
- Soak the gelatine until soft
- Finally, add in the whipped cream
- Boiling water, glucose & sugar at 103*C
- Add White chocolate and mix well
- Gelatine sheet soaking in cold water in 5 minutes until soft, then melting
- Add in to the chocolate mixture
- Add miroir and stir well or use a hand blender to blend until smooth
- Add little blue color
- Use 15x15cm mold
- Put one by one: mousse - jam - mouse- cake
- Freezing
- Covered with glaze
- Weight of each cake: 200 gram
- Quantity: 12 pieces
- Storage temperature: Refrigerator temperature (2-10°C)
- Shelf life: 5 days
