BASIC RECIPE FOR LEMON FLAVOURED MOUSSE AND BAVAROISE
Ingredients
Preparation
-Whip cream, water and LILLY LIMONE in a planetary mixer with the whisk attachment, until well-combined, soft and creamy.
TIPS:
- You can also use the product through indirect method: dissolve LILLY LIMONE into water or milk by stirring with a whisk, then combine it to unsugared slightly whipped cream.
- If you prefer, you can add sugar to cream.
DAIRY-FREE BASIC RECIPE FOR LEMON FLAVOURED MOUSSE AND BAVAROISE
Ingredients
Preparation
-Whip vegetable cream, water and LILLY LIMONE in a planetary mixer with the whisk attachment, until well-combined, soft and creamy.
TIPS:
- It is recommended not to whip the mixture for too long, otherwise the mixture will become too firm.
ITALIAN MERINGUE FOR FROZEN DESSERTS
Ingredients
335g
water
165g
Preparation
-In a planetary mixer, whip the ingredients for 6-7 minutes at medium-high speed or until voluminous and firm.
LEMON FLAVOURED FROZEN DESSERT
Ingredients
Preparation
-Dissolve LILLY LIMONE in the water using a whisk, then combine with the Italian meringue by stirring gently.
-In the end, combine to the slightly whipped cream.
FINISHING
Ingredients
Preparation
-Choose between or finishings MIRROR LIMONE or BLITZ
Final composition
FOR MOUSSE AND BAVAROISE
-Lay a thin sponge cake layer at the bottom of the moulds.
-Evenly fill them with the mousse, then use a spatula to smooth the surface.
-Refrigerate for 2 hours or freeze for about 40 minutes.
-For an eye-catching presentation, cover or decorate with MIRROR or BLITZ.
FOR THE FROZEN DESSERTS
-Pour in proper moulds and put in the blast chiller at -40°C for at least 2-3 hours.
-For an eye-catching presentation, cover or decorate with MIRROR or BLITZ.
