panna 35% m.g. |
LILLY NEUTRO |
acqua |
PASTA GIANDUIA |
GIANDUJA MOUSSE
Ingredients
Preparation
Dilute PASTA GIANDUIA in half of the water.
In a separate bowl, whip cream, LILLY NEUTRO and the remaining water.
Combine the two mixture by stirring gently.
Final composition
Use the mousse to make or decorate, bavaroise, chilled desserts etc.
