Recipe
Combine the milk, smaller portion of cream, agar agar, hydrated gelatin and sugar. Boil for a couple of minutes.
Gradually pour the hot liquid over the melted P125 COEUR DE GUANAJA mixing to obtain a smooth and elastic emulsion. Process with an immersion blender and cool to 40° C (104° F).
Fold the foamy whipped cream in and pour into a 4 cm high frame.
Set aside in the refrigerator.
Remove the frame and cut 4 cm cubes with a sharp knife.
NOTE: This mousse jelly can not be frozen.