BASIC RECIPE FOR CHOCOLATE FLAVOURED MOUSSE AND BAVAROISE
Ingredients
LILLY CIOCCOLATO FONDENTE
200g
water - (15-20°C)
300g
liquid cream 35% fat - (4-5°C)
1.000g
Preparation
-Whip cream, LILLY CIOCCOLATO FONDENTE and water or milk in a planetary mixer with a whisk attachment, until well combined and firm.
BASIC RECIPE FOR CHOCOLATE FLAVOURED FROZEN DESSERT
Ingredients
LILLY CIOCCOLATO FONDENTE
200g
water
300g
italian meringue
500g
liquid cream 35% fat
500g
Preparation
-Mix LILLY to water using a whisk.
-Combine the mixture to the Italian meringue by stirring gently.
-Then, carefully combine to cream.
Final composition
-Pour the mousse or the bavaroise in proper silicone moulds and refrigerate for at least 2 hours or freeze them for at least 40 minutes.
-Put the frozen desserts in the freezer for at least 40 minutes.