RASPBERRY FLAVOURED VANILLA MOUSSE
SPOON DESSERT WITH MOUSSE AND FRUIT
Difficulty level
SPOON DESSERT WITH MOUSSE AND FRUIT
Ingredients
| LILLY NEUTRO | g 200 |
| water | g 200 |
| JOYPASTE VANIGLIA BIANCA | g 40 |
| liquid cream 35% fat | g 1.000 |
Preparation
In a planetary mixer with a whisk attachment, whip all the ingredients together until soft peaks form.
Ingredients
| FRUTTIDOR LAMPONE | To Taste |
| GRANELLA DI BISCOTTO | To Taste |
Preparation
fill with fruttidor
Ingredients
| LILLY CIOCCOLATO BIANCO | g 200 |
| water | g 200 |
| liquid cream | g 1000 |
Preparation
In a planetary mixer with a whisk attachment, whip all the ingredients together until soft peaks form.
Pipe a thin layer of FRUTTIDOR LAMPONE at the bottom of a small glass.
Transfer the vanilla mousse in a pastry bag and half-fill the glass.
Spread some GRANELLA DI BISCOTTO and fill up the glas with the vanilla mousse.
Top off with GRANELLA DI BISCOTTO.
Refrigerate for at least two hours before serving.
