Christmas Afternoon tea- White Chocolate Mousse Tree
Ingredients:
Milk
720 gr
Gelatin
20 gr
White Chocolate
1 kg
Cream, semi
1 kg
Preparation mode:
- Bloom gelatin
- Melt in the warm milk
- Pour over chocolate
- Fold in cream, re whip
- Pour in to molds and freeze
- Glaze with green glaze
- Garnish with raspberry popping candies
Footnotes:
Makes around 70 portions