LILLY FRAGOLA

Strawberry flavoured powdered mix, specially designed specially designed for cold process making of mousses, bavarois and chilled desserts. Quick and easy to use in cold process, it is an excellent replacement for sheet gelatin. Freeze-stable, guaranteed clean-cut results. Neutral flavour version can be also used to make fresh liquid cream stable and firmer when whipped.

powdered preparation for the creation of strawberry bavarian cream cakes, strawberry mousses and strawberry soft ice cream cakes.

semifinished product for cream cakes.

LILLY FRAGOLA__________________ 200 g
water or milk (15-20°C)________ 300 g
cream (4-5°C)__________________ 1000 g
Whip the cream, water or milk and LILLY FRAGOLA in a planetary mixer with a whisk. Put in the apposite moulds and place in the refrigerator for at least 2 hours or in a freezer for at least 40 minutes.
The product may also be used with the indirect method by previously mixing LILLY FRAGOLA with the water or milk using a whisk and then adding the unsweetened and slightly whipped cream.
In order to obtain a striking presentation, cover or decorate with one of the MIRROR range products, using the flavour of your choice.
INSTRUCTIONS:
- to obtain bavarian creams, mousses, ice-cream cakes with more intense taste and colour it is advisable to increase the dose of LILLY FRAGOLA mentioned in the above recipe up to 250g.
- add sugar to the cream if desired.
- if cream's vegetable substitutes are used, we suggest the following recipe: Vegetable Cream 800 g, water 400-500 g, LILLY 200 g, we recommend not to whip the mixture for long time so as to avoid a too strong consistency.