HAZELNUT BAVAROISE, MOUSSE AND FROZEN DESSERT
|LILLY NOCCIOLA||g 200|
|- (made with top meringue)||g 500|
|liquid cream 35% fat - slightly whipped||g 500|
Dissolve LILLY NOCCIOLA in the water using a whisk, then combine with the Italian meringue by stirring gently.
In the end, combine to the slightly whipped cream.
FOR MOUSSE AND BAVAROISE
Pour in proper silicone moulds and refrigerate for at least 2 hours or freeze for at least 40 minutes.
FOR THE FROZEN DESSERTS
Pour in proper silicone moulds and put in the blast chiller at -40°C for at least 2-3 hours.