CREATING THE MOUSSE
Ingredients
SINFONIA CARAMEL ORO
200g
liquid cream 35% fat
40g
water
60g
liquid cream 35% fat
240g
50g
water
50g
Preparation
-Melt the chocolate at 45°C.
-Warm the liquids (1) to about 20°C.
-Add the chocolate and mix well with a whisk or an immersion blender to create a smooth ganache.
-Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
-Add the cream to the ganache (which should be at 25–30°C) in two additions and mix gently with a whisk or rubber spatula, depending on the texture you want to achieve.
Note: You may add salt to the recipe (about 0.2%) to enhance the caramel flavor.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
PASTRY
