MOUSSE AL CIOCCOLATO CARAMEL ORO A BASE DI ALBUMI (RICETTA DI BASE)

CARAMEL ORO CHOCOLATE MOUSSE MADE WITH EGG WHITES

Basic level

Chocolate mousse ideal to fill creamy desserts.

SINFONIA CARAMEL ORO

panna 35% m.g.

LILLY NEUTRO

Tuorlo pastorizzato

albumi

zucchero semolato

Final composition

-Bring the cream to a boil, add LILLY NEUTRO and mix with whisk.
-Melt the chocolate at 35°C and add it to the cream, mix with hand blender.
-Add the pasteurized yolk and mix.
-Whip the pasteurized egg whites with the sugar.
-When the ganache has reached a temperature of about 35°C, incorporate gradually the egg whites mixing gently.
-Store it in a refrigerator.

IRCA products in the recipe