White Chocolate Cream Filling

Ingredients

• 1120 ml whole milk(123g)
• 2100 ml heavy cream (min. 35% fat)(100g)
• 310 g honey or glucose(10g)
• 45 g gelatin sheets (120° bloom)(5g)
• 5220 g white chocolate(220g)
• 6250 g mascarpone cheese(250g)
• 70.5 vanilla bean (half)(2g)

Instructions

1. 1Soak the gelatin sheets in cold water.
2. 2Heat the milk and heavy cream with the honey and scraped vanilla bean until just below boiling. Strain the mixture.
3. 3Add the well-drained gelatin to the hot liquid and stir until completely dissolved.
4. 4Slowly pour the hot mixture over finely chopped white chocolate (or pre-melted to about 40°C). Blend with an immersion blender until smooth.
5. 5Add the slightly warmed mascarpone (heat in the microwave for a few seconds) and blend again until fully incorporated.
6. 6Transfer the cream to a bowl, cover with plastic wrap in contact with the surface, and refrigerate for 12–24 hours before use.