MANGO & CHEESE MOUSSE
FRUIT FLAVOURED CHEESECAKE MOUSSE
|IRCA GENOISE||g 500|
|eggs - at room temperature||g 600|
|PASTA AROMATIZZANTE MANGO||g 90|
In a planetary mixer with a whisk attachment, whip all the ingredients together for 10 minutes at medium speed.
Spread the whipped mixture into 1cm thick layer onto parchment paper sheets and bake for 8 minutes at 210°C (closed valve).
|AMERICAN CHEESECAKE||g 1.000|
|water - at 35°C||g 1.300|
|PASTA AROMATIZZANTE MANGO||g 140|
|LILLY NEUTRO||g 200|
|liquid cream 35% fat - slightly whipped||g 800|
Mix the first 4 ingredients in a planetary mixer with a whisk attachment, until a silky smooth creamy mixture form.
Combine to cream in 2-3 times, until you get an airy mousse.
Fill ¾ of a silicone mould with the cheesecake mousse.
Make a hollow in it and pipe FRUTTIDOR MANGO in.
Cover with some more mousse and close with a layer of raspberry biscuit.
Put in a bast chiller until completely frozen.
Remove from mould and glaze with MIRROR LAMPONE.