White chocolate mousse with parmesan crust foam
Author:
Cooking Together
Servings: 2
Cooking time: 20 min
White chocolate mousse with thyme and light airy foam of parmesan crust
Ingredients
| MUSS: |
| white chocolate (IMPORTANT! good quality, no vegetable fat) 150 g |
| water 134 g |
| ground thyme 1 g |
| FOAM: |
| milk 200 g |
| parmesan crust shavings (you can use parmesan shavings) 80 g |
| salt 3 g |
| lecithin powder (food grade) 3 g |
| ice 0.5-1 kg |
Instructions
Step 1
Put the chocolate in a water bath, add the thyme and water and stir until the mixture becomes homogeneous.
Step 2
Then transfer the mixture to the ice bath and beat with the mixer, increasing the speed constantly, until it reaches the consistency of a mousse.
Step 3
In a saucepan, combine the milk, Parmesan shavings, salt, bring to the boil and simmer for 2 minutes.
Step 4
Strain the mixture through cheesecloth and allow to cool completely.
Step 5
Then add the lecithin, whisk the mixture with a blender and leave for 10 minutes.
Step 6
Then whisk again with a blender until frothy.
Step 7
Serve the chocolate mousse with the parmesan crust foam.
