LILLY LAMPONE |
acqua |
panna 35% m.g. |
crema vegetale |
TOP MERINGUE |
Meringa all'italiana |
MIRROR LAMPONE |
BLITZ |
BASIC RECIPE FOR RASPBERRY FLAVOURED MOUSSE AND BAVAROISE
Ingredients
Preparation
Whip cream, water and LILLY LAMPONE in a planetary mixer with the whisk attachment, until well-combined, soft and creamy.
ADVICE:
- You can also use the product through indirect method: dissolve LILLY LAMPONE 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 RASPBERRY FLAVOURED MOUSSE AND BAVAROISE
Ingredients
Preparation
Whip vegetable cream, water and LILLY LAMPONE in a planetary mixer with the whisk attachment, until well-combined, soft and creamy.
ADVICE:
- 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 at medium-high speed for 6-7 minutes or until voluminous and firm.
RASPBERRY FLAVOURED FROZEN DESSERT
Ingredients
Preparation
Dissolve LILLY LAMPONE in the water using a whisk, then combine with the Italian meringue by stirring gently.
In the end, combine to the slightly whipped cream.
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.
