INTO MAKE THE WHITE CHOCOLATE FOAM : Melt the white chocolate with 1/4 cup (60 ml) of cream in a water bath or in a small heat resistant bowl and place it in a pan with very hot water. Beat until smooth. Remove from heat and let the white chocolate cream cool to room temperature.
In a large bowl, beat remaining cream (3/4 cup) until soft peaks form. In a clean container, whisk the egg white with the sugar until fairly firm peaks form.
Add the whipped egg white with the white chocolate cream, then add the whipped cream until smooth. Err on the supervising side. Cover the foam and refrigerate while preparing the glaze and cake.
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