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| INGREDIENTS | LBS. | OZS. | METRIC |
|---|---|---|---|
| Gelatin sheets, 5 | |||
| White chocolate, chopped | 1 | 14 | 900 g |
| Pasteurized eggs, whole | 8 | 240 g | |
| Pasteurized egg yolks | 3 | 90 g | |
| Heavy cream | 1 | 6 | 660 g |
| Total appr. wt. | 3 | 15 | 1.89 kg |
Method: Soak the gelatin sheets. Melt the white chocolate over simmering water. Beat the eggs and yolks in a bowl over simmering water until foaming. Fold the melted chocolate and drained sheet gelatin into the eggs. Chill.
