LILLY NEUTRO |
FRUTTIDOR MIRTILLO |
acqua |
fiori di lavanda essiccata |
panna 35% m.g. |
MIRROR CIOCCOLATO BIANCO |
colorante |
FRUIT JELLY
Ingredients
Preparation
Dissolve LILLY into water.
Combine to FRUTTIDOR.
Pour into a silicone mould for inserts and freeze.
LAVENDER MOUSSE
Ingredients
Preparation
Steep the lavander flowers in the water overnight.
Sieve the brew and combine to LILLY.
Gently combine to the lightly whipped cream to create a soft mousse.
LILAC FROST
Ingredients
food colourant
Preparation
Combine the two ingredients without incorporating air.
Final composition
Half-fill the silicone mould with the mousse and insert the frozen jelly, then spread another veil of mousse and cover with a layer of rollè.
Put in the blast chiller until frozen.
Remove from mould and glaze with the coloured MIRROR.
Place onto support made of shorcrust pastry and decorate as you like.
