White Chocolate Mousse Filling
Ingredients:
4 large egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups milk
2 teaspoons vanilla extract
3 tablespoons unsalted butter, softened
9 ounces fine-quality white chocolate, chopped
1 cup heavy cream
Directions:
4 large egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups milk
2 teaspoons vanilla extract
3 tablespoons unsalted butter, softened
9 ounces fine-quality white chocolate, chopped
1 cup heavy cream
Directions:
- Whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined.
- Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth.
- Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm.
- In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well.
- In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.