IRCA | MANGO BAVAROISE, MOUSSE AND FROZEN DESSERT

MANGO BAVAROISE, MOUSSE AND FROZEN DESSERT

BASIC RECIPE

Difficulty level

Ingredients

LILLY MANGO g 200
water - or milk g 300
liquid cream 35% fat g 1000

Preparation

Whip cream, LILLY MANGO and water or milk in a planetary mixer with a whisk attachment.

Ingredients

TOP MERINGUE g 335
water g 165

Preparation

In a planetary mixer, whip the ingredients at medium-high speed for 6-7 minutes or until voluminous and firm.

Ingredients

LILLY MANGO g 200
water g 300
- (made with top meringue) g 500
liquid cream 35% fat - slighlty whipped g 500

Preparation

Dissolve LILLY MANGO in the water using a whisk, then combine with the Italian meringue by stirring gently.

In the end, combine to the slightly whipped cream.

Final composition

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.