YOGURT BAVAROISE, MOUSSE AND FROZEN DESSERT
THREE DIFFERENT IDEAS FOR EXQUISITE SPOON DESSERTS
|- made with TOP MERINGUE
|liquid cream 35% fat - whipped
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 you prefer, you can add sugar to cream."