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STRAWBERRY & LEMON PYRAMID

FRUIT MOUSSE SINGLE-PORTION

Difficulty level

Ingredients

LILLY LIMONE g 200
liquid cream 35% fat g 1000
water g 300

Preparation

In planetary mixer with the whisk attachment, whip cream, water and LILLY LIMONE until you get a foamy mousse.

Ingredients

MIRROR FRAGOLA To Taste
strawberries - fresh and diced To Taste

Ingredients

LILLY FRAGOLA g 200
liquid cream 35% fat g 1000
water g 300

Preparation

In planetary mixer with the whisk attachment, whip cream, water and LILLY FRAGOLA until you get a foamy mousse.

Ingredients

MIRROR LIMONE - heated to 45°C To Taste
Final composition

Half-fill the pyramid-shaped moulds with the lemon mousse, then use a spatula to create a hollow and fill it with MIRROR FRAGOLA and diced fresh strawberries.

Fill the mould up with the strawberry mousse and cover with a piece of rollé.

Put in the blast chiller until fully hardened.

Remove from mould and glaze with MIRROR LIMONE.