LILLY CARAMEL__________________ 200 g
water or milk (15-20°C)________ 300 g
cream (4-5°C)__________________ 1000 g (or sweetened cream at 50/100 g/lt)
Whip the cream, water or milk and LILLY CARAMEL in a planetary mixer with a whisk. Put in the apposite moulds and place in the refrigerator for at least 2 hours or in a freezer for at least 40 minutes.
The product may also be used with the indirect method by previously mixing LILLY CARAMEL with the water or milk using a whisk and then adding the unsweetened and slightly whipped cream.
INSTRUCTIONS:
- to obtain bavarian creams, mousses, ice-cream cakes with more intense taste and colour it is advisable to increase the dose of LILLY CARAMEL mentioned in the above recipe up to 250g.
- Add sugar to the cream if desired.
- in case of use of cream's vegetable substitutes, we recommend to increase the dosage of water or milk bringing it to 300g and not to whip the mixture for long time so as to avoid a too strong consistency.
