Strawberry mousse - Classic biscuit
Cream 500 g - Pannamousse 30 g
Strawberry Delipaste 45 g
Mix the cold cream with Pannamousse to rehydrate. Semi whip the mixture in the planetary mixer. Add the Strawberry Delipaste to the mixture a bit at a time, stirring from the bottom to the top.
Pour the strawberry mousse into the silicone mold. Close with the biscuit and shock freeze. Take the cake out of the mold and glaze with Neutral Nappage heated to around 35-40 degrees. Cut into slices and garnish.
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