Powdered mix with neutral flavour, specially designed for cold process making of mousses, bavarois and chilled desserts. It can be also used to make fresh liquid cream stable and firmer when whipped. Quick and easy to use in cold process, it is an excellent replacement for sheet gelatin. Freeze-stable, guaranteed clean-cut results.
white powder; neutral base for the cold making of Bavarian cream, mousse, 'Semifreddi', etc.
semifinished product for cream cakes.
LILLY_______________________________ 200 g
water or milk_______________________ 200 g
unsugared cream (4-5°C)_____________ 1000 g
fruit base__________________________ at pleasure
whip the cream, water or milk and LILLY NEUTRAL in planetary with whisk, add the chosen flavouring (MORELLINA, MORELLINA BITTER, IRCA CHOC, IRCACAO, COVERCREAM CHOCOLATE, HAZELNUT PASTE, ZABAIONE PASTE or fruit paste) gently strirring.
Place a thin layer of sponge cake on the bottom of suitable moulds and fill them uniformly. Put in a refrigerator or freezer for about 40 minutes. For a particularly effective presentation, cover or decorate with MIRROR CHOCOLATE, MIRROR WHITE CHOCOLATE or MIRROR CARAMEL (shiny, freeze-resistant coating creams).
INSTRUCTIONS
- Add sugar to the cream when it is deemed necessary.
- If two flavours are used in the recipe, it is advisable to separate them with a thin layer of sponge cake.
Powdered mix with neutral flavour, specially designed for cold process making of mousses, bavarois and chilled desserts. It can be also used to make fresh liquid cream stable and firmer when whipped. Quick and easy to use in cold process, it is an excellent replacement for sheet gelatin. Freeze-stable, guaranteed clean-cut results.
white powder; neutral base for the cold making of Bavarian cream, mousse, 'Semifreddi', etc.
semifinished product for cream cakes.
LILLY_______________________________ 200 g
water or milk_______________________ 200 g
unsugared cream (4-5°C)_____________ 1000 g
fruit base__________________________ at pleasure
whip the cream, water or milk and LILLY NEUTRAL in planetary with whisk, add the chosen flavouring (MORELLINA, MORELLINA BITTER, IRCA CHOC, IRCACAO, COVERCREAM CHOCOLATE, HAZELNUT PASTE, ZABAIONE PASTE or fruit paste) gently strirring.
Place a thin layer of sponge cake on the bottom of suitable moulds and fill them uniformly. Put in a refrigerator or freezer for about 40 minutes. For a particularly effective presentation, cover or decorate with MIRROR CHOCOLATE, MIRROR WHITE CHOCOLATE or MIRROR CARAMEL (shiny, freeze-resistant coating creams).
INSTRUCTIONS
- Add sugar to the cream when it is deemed necessary.
- If two flavours are used in the recipe, it is advisable to separate them with a thin layer of sponge cake.
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