Sosa Araguani Mousse recipe
Plated desserts

Araguani Mousse

Made with VEGETAL GELLING AGENT

1 step

Recipe Step by Step

01

Araguani Mousse

250g Milk

10g SOSA Instangel

280g VALRHONA ARAGUANI 72% COUVERTURE

500g Whipping cream

Heat the milk and add the Instangel.

Gradually combine the hot milk with the melted couverture, taking care to form a completely smooth emulsion.

Immediately mix using an immersion blender to make a perfect emulsion.

Once the mixture is at 105°F (40°C), combine with the whipping cream, which has been whipped to soft peaks.

Pour immediately and leave to set.

Freeze.