LILLY CIOCCOLATO FONDENTE |
acqua |
panna 35% m.g. |
Meringa all'italiana |
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.