YOGURT BAVAROISE, MOUSSE AND FROZEN DESSERT
THREE DIFFERENT IDEAS FOR EXQUISITE SPOON DESSERTS
Difficulty level
THREE DIFFERENT IDEAS FOR EXQUISITE SPOON DESSERTS
Ingredients
| LILLY YOGURT | g 200 |
| water | g 500 |
| liquid cream 35% fat - whipped | g 600 |
Preparation
Stir LILLY YOGURT and water with a whisk, then gently combine whipped cream little by little.
Ingredients
| LILLY YOGURT | g 200 |
| water | g 300 |
| - made with TOP MERINGUE | g 500 |
| liquid cream 35% fat - whipped | g 500 |
Preparation
Mix LILLY to water using a whisk.
Combine the mixture to the Italian meringue by stirring gently.
Then, carefully combine to cream.
Pour the mousse or the bavaroise in proper silicone moulds and refrigerate for at least 2 hours or freeze them for at least 40 minutes.
Put the frozen desserts in the freezer for at least 40 minutes.
"If you prefer, you can add sugar to cream.
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