RECIPE

• Pan:

18x10cm;

Removable bottom;

Greased with oil.

• White Chocolate Mousse:
200g of high-quality white chocolate;
3 tablespoons of powdered milk;
100g of heavy cream;
100g of whipped cream;
1 1/2 tablespoons of unflavored gelatin.

• Strawberry Mousse:
200g of high-quality white chocolate;
100g of heavy cream;
100g of whipped cream;
1 tablespoon of strawberry ice cream powder;
1 1/2 tablespoons of unflavored gelatin.

• Chocolate Mousse:
200g of high-quality milk chocolate;
100g of heavy cream;

• 100g whipped Chantilly cream;

1 1/2 tablespoons unflavored gelatin.

• Mirror Glaze:
250g fractionated white chocolate;
100g white corn syrup;
150g sweetened condensed milk;
150g refined sugar;
200ml water;
1 sachet unflavored gelatin;
Gel food coloring (optional color).

• Decoration:
Strawberries;
Edible pearly glitter.

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