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GIANDUJA MOUSSE

QUICK DELICIOUS COCOA & HAZELNUT MOUSSE

Difficulty level

Ingredients

liquid cream 35% fat g 1.000
LILLY NEUTRO g 200
water g 250
PASTA GIANDUIA g 170-200

Preparation

Dilute PASTA GIANDUIA in half of the water.

In a separate bowl, whip cream, LILLY NEUTRO and the remaining water.

Combine the two mixture by stirring gently.

Final composition

Use the mousse to make or decorate, bavaroise, chilled desserts etc.