Student who is selected for the Chef of the day is Ms.PRERANA (BCTCA 6th sem) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. she is very talented student, always striving to perfect the art of cooking.
INGREDIENTS:
- 250 gms Refined flour
- 200 gms White chocolate chips
- 250 gms Whipping cream
- 4 nos Egg yolks
- 60 gms Sugar
- 3 gms Salt
- 5 ml Vanilla extract
- 25 gms White chocolate curls
- 15 ml Berries compote
Method:
- Break the eggs and separate the egg yolks into a clean bowl.
- Heat the 100 ml of whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
- In a medium mixing bowl, beat the balance 150 gms of whipping cream at high speed until stiff peaks form. Set the bowl aside.
- Gently fold the whipped cream into the egg mixture and shift well.
- Gently melt the white chocolate in a small pot over low heat stirring frequently, till it is soft.
- Beat in the white chocolate, powdered sugar, vanilla extract and salt on medium speed until smooth and well combined.
- Fold in the white chocolate mix into the egg mixture with a spatula. Add the chocolate chips into the mousse and gently fold into the mousse.
- Spoon or pipe into serving dishes. Refrigerate for 1-2 hours for a firmer version. Top with berries compote and chocolate curls just before serving.