We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
7 Total- 1 Christmas pudding
- 500 g anglaise
- 9 g leaf gelatine
- 200 g 53% chocolate
- 600 g Country Range Whipping Cream
- 250 g 38% milk chocolate
- Replace the chocolate in the original recipe with milk chocolate to achieve the different mousse.
Method
-
1
Step 1
Place Christmas pudding into the food blender and blitz to the desired consistency - it could be roughly puréed or fully puréed. -
2
Step 2
Make a sauce anglaise. -
3
Step 3
While sauce anglaise is hot, add the soaked and drained gelatine, make sure that this is fully incorporated before continuing. -
4
Step 4
Use a whisk to slowly mix in the Christmas pudding. -
5
Step 5
Pour the warm mixture on top of the chocolate, mix until fully mixed in. If all of the chocolate is not fully incorporated and the mix goes cold, gently reheat the mix but no warmer than 40°C. -
6
Step 6
When the mix is cool, around 30°C gently fold in the 1/3 of the whipped cream. -
7
Step 7
When fully mixed, add the 2nd third of cream, carefully gently folding into the mixture. -
8
Step 8
Lastly, add the remaining third of cream very carefully. -
9
Step 9
Spoon or pipe the mix into desired moulds, place in fridge or freezer until set.
Ingredients
7 Total- 1 Christmas pudding
- 500 g anglaise
- 9 g leaf gelatine
- 200 g 53% chocolate
- 600 g Country Range Whipping Cream
- 250 g 38% milk chocolate
- Replace the chocolate in the original recipe with milk chocolate to achieve the different mousse.
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