roll-up image
Hero Image Of Mousse
Mousse
Bahan
  • 230g- Susu Almond
  • 160g- Gula Pasir
  • 64g - Terra Rossa Cocoa Powder
  • 64g - Cocoa Butter
  • 100g - Almond Butter
  • 30g - De-odorised Coconut Oil
Cara Buat
  1. Resep ini harus dilakukan dalam suhu ruangan 18-23C.
  2. Masukan susu almond, gula pasir, dan Terra Rossa ke dalam panci dan panaskan hingga sedikit mendidih.
  3. Pada stand mixer yang menggunakan whip tambahan, campurkan minyak kelapa, cocoa butter, almond butter, dan larutan susu almond panas. Aduk dengan kecepatan rendah hingga lemaknya lumer.
  4. Tambahan kecepatannya menjadi tinggi dan kocok terus hingga suhu adonan mencapai 23-24C, adonan akan mengeras dan aerasi hingga membentuk tekstur seperti mousse.
  5. Pindahkan ke toples sajian, dan masukan ke dalam chiller selama kurang lebih 30 menit sebelum penyajiaan.
  6. Direkomendasikan untuk menikmatinya dengan dark cherries.
Macro Image Of Mousse

RESEP LAINNYA DENGAN Terra Rossa

Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

request_a_recipe_book
DeZaan Book WebBanner 08

Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

Cocoa Insights
Quote
Quote

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan
Cocoa Insights

In our chef-led book, you will be given the scoop on:

  • Revelatory cocoa cooking tips from our expert chefs and chef partners
  • The six elements of cocoa powder and why they matter
  • The difference pH and fat content can make for precision in your recipes
  • The story of cocoa powder from bean to shelf
  • How to convert recipes from chocolate to cocoa powder
  • Original flavor pairings
  • 27 foundational and inspirational recipes including technical deep dives
  • A plethora of technical cocoa knowledge and know-how

knowledge_title