New gofio mousse by Juan Carlos González, professor of pastry and confectionery.
We have a new version of the gofio mousse! On this occasion, it comes from the hand of Juan Carlos Gonzalez, professor of pastry and confectionery.
10 grams of gelatin leaves
200 grams egg whites
200 grams of sugar
560 grams of cream
30 grams of gofio (millet or mixture)
- First soften the gelatine in water, beat the egg whites and the gofio and put it aside in the fridge.
- Put the hydrated gelatine together with the sugar and whites into a bain-marie and stir until the sugar dissolves.
- Whip at maximum speed until it forms a meringue and, before it cools down, mix it in with the cream gently and in encircling movements.
- Pour into glasses and chill in the refrigerator.