Vanilla Cream Mousseline- Chef Levi
- Make a slurry with the hot process zurimix and the milk; in a saucepan bring to a boil, temper in the sugar and egg yolks, cook ou the starch. Place in a stand mixer paddle in the first amount of butter, once butter is incorporated turn off and allow to cool. Then add the second amout of butter mixe thid light and fluffy. Needs to be rewhipped every time it is used.
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