FRUIT FLAVOURED ENTREMET MOUSSE
|water - at room temperature||g 600|
|eggs - at room temperature||g 600|
Whip all the ingredients in a planetary mixer for 8-10 minutes.
Evenly spread the whipped mixture into 0.5-cm thick layers onto parchment paper and bake for 8 minutes at 220-230°C (closed valve).
|strawberry purée||g 500|
Combine water and sugar and bring them to about 90°C, then add the strawberry purée and mix.
Use a 5-cm high square mould for bavaroise.
Lay a biscuit layer at the bottom of the mould, soak it with the strawberry syrup and cover with a 1-cm layer of mousse.
Repeat this step twice, ending with a layer of mousse.
Smooth the surface and put the dessert in the blast chiller.
When hardened, brush the top with a thin veil of BLITZ ICE and unmould.
If you prefer a stronger taste you can increase the dose LILLY FRAGOLA to 250g.
To use vegetable substitute for fresh cream, follow this recipe:
- vegetable cream g 700
- water g 600
- LILLY g 200
It is recommended not to whip the mixture for too long, otherwise it will become too firm."