Araguani Mousse

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.