Ingredients
Ingredients:
Vanilla Panna Cotta
200 gm Whipping Cream
60 gm Milk
32 gm Caster Sugar
5 gm Gelatin Powder
15 gm Water
½ tbsp GH Vanilla Flavour
Ruby Chocolate Mousse
150 gm White Chocolate
150 gm Whipping Cream
9 gm Gelatin Powder
27 gm Water
225 gm Whipped Cream
1 tbsp GH Ruby Chocolate Emulco
White Chocolate Glaze
12 gm Gelatin Powder
36 gm Water
150 gm Caster Sugar
150 gm Glucose
100 gm Condensed Milk
60 gm Water
100 gm White Chocolate
AN GH Ruby Chocolate Emulco
AN GH White Gel Colour
Assemble
Chiffon 8 pcs
Directions
Method:
Vanilla Panna Cotta
1. Bloom the gelatin powder with powder.
2. Heat up the whipping cream, milk and sugar.
3. Mel the gelatin and add into the milk mixture.
4. Pour the mixture into the prepared tray.
5. Keep it in the freezer for 2 hours.
Ruby Chocolate Mousse
1. Bloom the gelatin powder with water.
2. Heat up the whipping cream and pour the hot cream into white chocolate; stir well until the chocolate is melted.
3. Whisk the whipping cream till soft peaks.
4. Melt the gelatin and add into the chocolate mixture.
5. Mix in GH Ruby Chocolate Emulco.
6. Last, fold the cream into the mixture.
Assemble
1. Take out the panna cotta from the freezer and use a round cutter to cut it out into small rounds.
2. Pour the little bit of mousse into each love-shaped mould. Place the panna cotta into it.
3. Let it chill for 10 minutes in the fridge. Take it out and put another layer of mousse.
4. Last, place the chiffon on top. Let it freeze overnight.
Ruby Chocolate Glaze
1. Take out the panna cotta from the freezer and use a round cutter to cut it into small rounds.
2. Pour the little bit of mousse into each love-shaped mould. Place the panna cotta into it.
3. Let it chill for 10 minutes in the fridge. Take it out and put another layer of mousse.
4. Last, place the chiffon on top. Let it freeze overnight.
Glazing
1. Make sure the chocolate glaze is at 32°C.
2. Unmould the mousse and place at the wire rack.
3. Glaze it. Place the mousse onto the cake board.
4. Decorate it & Serve well.
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