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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.

Ingredients

4 Pidy Trendy Rectangle shells

100 g of white chocolate

2 gelatine sheets

60 ml of milk

Ginger

Yuzu juice

150 ml of cream

1 lemon

Method

Servings: 4

  1. Melt the chocolate and soften the gelatin sheets in cold water.
  2. 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.
  3. Whip up the heavy cream, add to the mixture and save in a cool space.
  4. Grate some lemon zest over the tartlets.

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