75 – BASE FRUIT MOUSSE CREAM

Base fruit mousse cream

Ingredients:

  • Fruit to select: 340 g
  • Italian meringue: 340 g
  • Halfwhipped cream: 410 g
  • Soaked gelatine: 10 g

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
1 Blades
+
Cap
Fruit to select 340 g 10 1 min /
2  Blades
+
Mixing paddles
 Italian meringue 340 g
Halfwhipped cream 410 g
Soaked gelatine 10 g
 1  20 sec /

 

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