Make a white chocolate mousse with griotte cherry jelly.
Equipment and ingredients I am using:.
Boiron Puree Griotte 1kg
　amzn.to/3tr93xz
　(This is not the same manufacturer as the one used in the video, but it can be used in the same way.)
Gelatin powder silver / 500g
　amzn.to/3Lkjag5
Valrhona White Chocolate OPALYS 34% 1kg
　amzn.to/3hCEyiV
0:00 How to make griotte cherry jelly
2:31 Preparation of molds
3:30 Making white chocolate mousse
8:57 Filling molds
10:57 Finished - eat
12:37 Recipe
Ingredients
[ White Chocolate Mousse with Griotte Cherry ]
6 pieces, 6.5cm dia. x 4.5cm h
[ Griotte Cherry Jelly ]
4cm dia. x h40 for 6 pieces
200g griotte cherry puree
20g sugar
4g powdered gelatin
16g water
[ White Chocolate Mousse ]
120g milk
80g egg yolk
140g white chocolate
4g powdered gelatin
16g water
170g heavy cream 35%
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It is natural for a patissier to make a delicious and beautiful cake.
However, I don't think it can compare to a cake made for a loved one with a lot of feeling.
I will teach you how to make a cake for your loved one without fail.
After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest Based on my 29 years of experience as a patissier, I teach how to make sweets.
I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier.
I am currently working as an advisor to companies, helping them improve their management, product development, store development, and seminars.
In March 2021, I have opened GOLDWELL in Naha, Okinawa.
I love architecture and dancing (on break) at the gym.
Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co.
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