PEAR & CHOCOLATE SHOT GLASS DESSERT
SPOON DESSERT
Difficulty level
SPOON DESSERT
Ingredients
| LILLY CIOCCOLATO FONDENTE | g 200 |
| water - or milk | g 300 |
| liquid cream | g 1000 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment, until soft peaks form.
Ingredients
| LILLY PERA | g 200 |
| water | g 300 |
| liquid cream | g 1000 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment, until soft peaks form.
Ingredients
| MIRROR CIOCCOLATO - heated to 40°C in the microwave | To Taste |
Transfer the two mousses in two pastry bags fitted with a round tip.
Pipe the chocolate mousse to half-fill the shot glass.
Fill the shot glass up with the pear mousse, leaving a 0.5cm free space to the edge.
Refrigerate for 30 minutes at least, then glaze with MIRROR CIOCCOLATO.
