72 – BASE FRUIT MOUSSE

Base fruit mousse

Ingredients:

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

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
 1 Blades Fruit purée 250 g
1 spoon of lemon juice
Sugar 80 g
2 0 50
WAIT
TEMP
 2 Blades NEXT  0 42
WAIT
TEMP
3 Blades Gelatine 15 g 6 40 sec /
4 Blades NEXT 2 0 30
WAIT
TEMP
5 Blades
+
Mixing paddles
Halfwhipped cream 250 g
Italian meringue 80 g
2 10 sec /

 

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