CHOCOLATE BAVAROISE, MOUSSE AND FROZEN DESSERT
THREE DIFFERENT IDEAS FOR EXQUISITE SPOON DESSERTS
|LILLY CIOCCOLATO FONDENTE - 250g if you prefer a firmer texture and a stronger flavour||g 200|
|liquid cream 35% fat||g 1.000|
Whip cream, LILLY CIOCCOLATO FONDENTEand water or milk in a planetary mixer with a whisk attachment, until well combined and firm.
|LILLY CIOCCOLATO FONDENTE||g 200|
|- made with TOP MERINGUE||g 500|
|liquid cream 35% fat - whipped||g 500|
Mix LILLY to water using a whisk.
Combine the mixture to the Italian meringue by stirring gently.
Then, carefully combine to cream.
Pour the mousse or the bavaroise in proper silicone moulds and refrigerate for at least 2 hours or freeze them for at least 40 minutes.
Put the frozen desserts in the freezer for at least 40 minutes.
If necessary, you can add sugar to cream.
To use vegetable substitute for fresh cream, follow this recipe:
- vegetable cream g 800
- water g 450
- LILLY CIOCCOLATO FONDENTE g 200
It is recommended not to whip the mixture for too long, otherwise the mixture will become too firm."