16 – STUFFING MOUSSE (FROZEN BOWL)

mousse stuffing gastro

Ingredients:

  • Very cold meat or fish in little cubes: 250 g
  • Pepper at taste
  • Aromas at taste
  • Brandy or dry vermouth: 8 g
  • Whipped cream: 150 g

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
1 Blades Very cold meat or fish in little cubes 250 g 10 30 sec /
2 Blades
+
Mixing paddles
Pepper at taste
Aromas at taste
Brandy or dry Vermouth 8 g
3 2 min /
INCORPORATE 150 G OF WHIPPED CREAM.
MENU
X