Vanilla Mousse

CALCULATED FOR 1000G

- Gelatin powder 220 Bloom 7 g
- Water for the gelatin 35 g
- Whole milk 263 g
- OPALYS 33% chocolate 342 g
- Heavy cream 36% 353 g
- Vanilla see table below

Hydrate the gelatin. Heat the milk and vanilla.* Strain out any pieces if necessary and add more milk to ensure the weight is correct. Heat the milk and add the rehydrated gelatin. Gradually combine the hot milk with the partially melted chocolate, making sure it forms an emulsion. Mix with an immersion blender as soon as you can, until the emulsion is perfect. Once the mixture is at 90-95°F (26-29°C), combine with the cream whipped to the texture of a mousse. Pour immediately. Freeze.

*Infusing time: 20 minutes while hot

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Norohy in brief

At Norohy, we are committed to creating links throughout the value chain from grower to chef. In the world’s most beautiful terroirs, we find exceptional vanilla cultivated and prepared the traditional way. We want to offer our customers optimal traceability so that they are assured their ingredients are both delicious and ethical. This initiative has emerged out of a partnership with Valrhona Sélection, a grouping of several ethical brands.

Exceptional vanilla Norohy is an expert at guaranteeing reliable, ethical and carefully managed quality for demanding chefs.

Optimal traceability Our wide-ranging vantage point over our industry means we can offer transparency to chefs who care about their ingredients’ origins.

An ethical sourcer Shining a light on our virtuous vanilla value chain, from the world’s most beautiful terroirs to refined tasting sessions.

A forger of bonds We take chefs on a journey to meet growers so they can discuss their shared passions for flavor, artisanal craftsmanship and the search for excellence.

NOROHY & VALRHONA SELECTION Norohy belongs to a group of brands collectively known as Valrhona Selection.

Other basic recipes : Vanilla essentials

Norohy in brief