liquid cream 35% fat |
500g |
LILLY CARAMEL |
100g |
water |
150g |
FRUTTIDOR MELA EN GROS MORCEAUX |
1000g |
JOYTOPPING CARAMELLO |
100g |
CARAMEL MOUSSE
Ingredients
Preparation
Dissolve LILLY into water, then gently combine to the lighlty whipped cream to create a soft mousse.
Fill the appropriate little tubes with the mousse and seal them.
CARAMELIZED APPLE
Ingredients
Preparation
Pour the topping into a silicone mould, then evenly spread FRUTTIDOR.
Bake at 180°C for 20 minutes.
Once done, put in the blast chiller until completely frozen.
Final composition
Take a base of baked shortcrust pastry and cut it so as to shape a palette. Place it in the center of the plate.
Cut the caramelizzed apple into a proportionate size and lay it onto the shortcrust palette.
Top off with the mousse tube and a slice of dried apple.
Fabio Birondi
Pastry Chef
Fabio is the director of our Academy in the US.
