RASPBERRY & CREAM BAVAROISE SINGLE-PORTIONS
EXQUISITE RASPBERRY & CREAM SINGLE-PORTIONS
Difficulty level
EXQUISITE RASPBERRY & CREAM SINGLE-PORTIONS
Ingredients
| liquid cream 35% fat - whipped | g 1.000 |
| raspberry purée | g 200 |
| water - at room temperature | g 100 |
| LILLY NEUTRO | g 200 |
Preparation
Hydrate LILLY with water, then combine it to the purée.
Gently combine the mixture to the whipped cream, until you get and uniform mass.
Ingredients
| liquid cream 35% fat - whipped | g 1.000 |
| water - at room temperature | g 200 |
| LILLY NEUTRO | g 200 |
Preparation
Hydrate LILLY with water, then gently combine it to the whipped cream, until you get and uniform mixture.
Ingredients
| MIRROR CIOCCOLATO - heated to 40-45°C | To Taste |
Use the raspberry bavaroise to half-fill a single-portion silicone mould, then place a disc of rollé, cover with the stabilized whipped cream and close with another disc of rollé.
Put the single-portions in the blast chiller until completeley hardened.
When frozen, unmould and glaze with MIRROR CIOCCOLATO.
Decorate as you like best.
