Ingredients
120 g white chocolate, 3 egg yolks, 200 g (about 3/4 cup plus 2 tablespoons) milk, 20 g gelatin, 1 almond cake base.
Seasonings
80 g white sugar, 400 g heavy cream.
Steps
1. Place the granulated sugar in a stainless steel bowl, add the egg yolks, and stir until well combined.
2. Pour the milk into a clean saucepan, heat it on an induction cooktop until it comes to a boil, then pour it into the beaten egg yolks, stirring until smooth. Return the mixture to the induction cooktop and reheat to 85°C (185°F).
3. Then add the white chocolate, stirring until fully melted. Remove from heat and let cool to 40°C (104°F), then add the melted gelatin and mix until well combined.
4. Whip the heavy cream to soft peaks, then fold it into the chocolate-gelatin mixture until evenly combined to form the mousse.
5. Take an 8-inch (20 cm) cake ring mold, place one 6-inch almond cake layer inside, then pour in the mousse until level with the mold, refrigerate for 3 hours, and it's ready to serve.