Ingredients
150 g milk chocolate, 3 egg yolks, 200 ml milk, 20 g gelatin, 1 almond cake base.
Seasonings
80 g white sugar, 400 g heavy cream
Steps
1. Add egg yolks and white sugar to a stainless steel bowl, then stir until well combined.
2. Heat the milk in a stainless steel saucepan on an induction cooktop until it comes to a boil.
3. Pour the boiling milk into the egg yolks, then return the mixture to the induction cooktop and heat to 85°C (185°F). Add the melted milk chocolate and stir until fully incorporated and smooth.
4. Then cool to 40°C (104°F), add the melted gelatin, stir until evenly combined, then fold in the whipped cream that has been whipped to soft peaks, mixing into a mousse.
5. Take one 8-inch cake pan, place a 6-inch almond cake layer inside, brush the surface with sugar syrup, pour in the mousse until level with the pan, and refrigerate for 3 hours until set.