User Manual
Page 25
... into a wetted 5 cup capacity mould. Remove from oven, stand in a bowl. Combine melted chocolate, gelatin mixture and egg yolks, whisk until cake is cooked when tested with berry pulp and Grand Marnier. Refrigerate several hours or overnight. Berry and white chocolate mousse Serves 6: 200g white chocolate 200g strawberry pulp 200g raspberry...
... into a wetted 5 cup capacity mould. Remove from oven, stand in a bowl. Combine melted chocolate, gelatin mixture and egg yolks, whisk until cake is cooked when tested with berry pulp and Grand Marnier. Refrigerate several hours or overnight. Berry and white chocolate mousse Serves 6: 200g white chocolate 200g strawberry pulp 200g raspberry...