- 600g white chocolate around 34-35%
- 120ml water
- 2oz liquid glucose
- 2 leaves gelatine
- 2 pints of whipping cream
white chocolate marquise
peter Jackson
3rd November 2011
white chocolate marquise
a white chocolate marquise very esy taught to me by gary rhodes when working at kings rhodes
Ingredients
Method
soak gelatin in the water add glucose and white chocolate melt until warm
Whisk cream until thick yogurt and fold into chocolate mix set in cling filmed rings and chill for 3-4 hours
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