57 – FRUIT MOUSSE BASE

fruit mousse base gastro

Ingredients:

  • Fruit purée: 250 g
  • 1 Spoon of lemon juice:
  • Sugar: 80 g
  • Gelatin: 15 g
  • Whipped cream: 250 g
  • Italian meringue: 80 g

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
1 Blades Fruit puree 250 g
1 Spoon of lemon juice
Sugar 80 g
2 0 50
WAIT
TEMP
2 Blades Gelatin 15 g 6 40 sec /
SET ASIDE AND LET COOL DOWN
INCORPORATE:
WHIPPED CREAM 250 G
ITALIAN MERINGUE  80 G

 

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