LILLY NEUTRO |
200g |
water |
200g |
JOYPASTE VANIGLIA BIANCA |
40g |
liquid cream 35% fat |
1.000g |
FRUTTIDOR LAMPONE |
qb |
GRANELLA DI BISCOTTO |
qb |
LILLY CIOCCOLATO BIANCO |
200g |
acqua |
200g |
panna |
1000g |
VANILLA MOUSSE
Ingredients
Preparation
In a planetary mixer with a whisk attachment, whip all the ingredients together until soft peaks form.
Final composition
Ingredients
Preparation
Pipe a thin layer of FRUTTIDOR LAMPONE at the bottom of a small glass.
Transfer the vanilla mousse in a pastry bag and half-fill the glass.
Spread some GRANELLA DI BISCOTTO and fill up the glas with the vanilla mousse.
Top off with GRANELLA DI BISCOTTO.
Refrigerate for at least two hours before serving.
Final composition
Pipe a thin layer of FRUTTIDOR LAMPONE at the bottom of a small glass.
Transfer the vanilla mousse in a pastry bag and half-fill the glass.
Spread some GRANELLA DI BISCOTTO and fill up the glas with the vanilla mousse.
Top off with GRANELLA DI BISCOTTO.
Refrigerate for at least two hours before serving.
