(CHOCOLATE MOUSSE)³
Basic level
MOUSSE CHOCOLATE DARK |
latte 3.5% m.g. |
MOUSSE CHOCOLATE WHITE |
FRUTTIDOR MANGO |
acqua |
LILLY NEUTRO |
DARK CHOCOLATE MOUSSE
Ingredients
milk 3.5% fat
250g
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.
Refrigerate for 2 hours.
MILK CHOCOLATE MOUSSE
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.
Refrigerate for 2 hours.
WHITE CHOCOLATE MOUSSE
Ingredients
milk 3.5% fat
250g
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.
Refrigerate for 2 hourse.
MANGO JELLY
Ingredients
Preparation
Mix all the ingredients with an immersion blender.
Strain the mizture into a silicon mould for inserts and freeze.
Final composition
Place the unfrozen mango jelly in the center of a dinner plate, together with a quenelle for each type of mousse.
Guarnish with raspberries and edible flowers.
