so, my boss asked me to come up with a new dessert, which usually is no problem at all for me.
but now I am kinda stuck.
in my normal plain jane bavarian cream, I use for 30 people (WARNING: metric )
2250 ml half half milk and cream
1125 ml heavy cream
657 grams sugar
450 grams eggyolk
45 grams gelatin.
now I want to make it in a white chocolate bavarian cream flavored with cardamom.
I think I can figure the cardamom out but I am stuck with the white chocolate.
my way of thinking was following.....
use less gelatin, say decrease to 20 grams
400 grams white chocolate
how do I figure out how much to decrease the sugar, otherwise it will become too sweet?