Trendy Rectangle with White Chocolate Mousse and Yuzu
White chocolate mousse is a true classic that can’t be missed at the dessert table. This recipe combines the white chocolate with a sprinkle of yuzu juice, two tastes that go incredibly well together.
4 Pidy Trendy Rectangle shells
100 g of white chocolate
2 gelatine sheets
60 ml of milk
150 ml of cream
- Melt the chocolate and soften the gelatin sheets in cold water.
- Boil the milk and add 1 teaspoon of coffee ginger. Let it sit for 10 minutes and filter. Boil again, add the squeezed gelatin sheets and pour the mixture over the chocolate.
- Whip up the heavy cream, add to the mixture and save in a cool space.
- Grate some lemon zest over the tartlets.
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