Chef cooked up experience: time and temperature required to ensure clear and accurate roe

[Ming Pao] roe caviar and white chocolate mango mousse cake cones, can be described as two most difficult creation. The former is based on ice cream cones to contain roe of white chocolate mousse, mousse making process takes some heat will melt the white chocolate and gelatine integration, but the caviar was not heated, so as to avoid deterioration, making it just the right temperature and time to be very accurate, in order to make the creamy mousse, the bite tablets ...Chef cooked up experience: time and temperature required to ensure clear and accurate roe