IRCA | LEMON BAVAROISE, MOUSSE AND FROZEN DESSERT

LEMON BAVAROISE, MOUSSE AND FROZEN DESSERT

BASIC RECIPE

Difficulty level

Ingredients

LILLY LIMONE g 200
water - or milk (15-20°C) g 300
liquid cream 35% fat - (4-5°C) g 1.000

Preparation

Whip cream, water and LILLY LIMONE 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 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.

Ingredients

LILLY LIMONE g 200
water g 400-500
vegetable cream - (4-5°C) g 800

Preparation

Whip vegetable cream, water and LILLY LIMONE 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.

Ingredients

TOP MERINGUE g 335
water g 165

Preparation

In a planetary mixer, whip the ingredients for 6-7 minutes at medium-high speed or until voluminous and firm.

Ingredients

LILLY LIMONE g 200
water g 300
- (made with TOP MERINGUE) g 500
liquid cream 35% fat - slightly whipped g 500

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.

Ingredients

MIRROR LIMONE qb
BLITZ qb
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.