LEMON BAVAROISE, MOUSSE AND FROZEN DESSERT
BASIC RECIPE
Difficulty level
BASIC RECIPE
Ingredients
| LILLY LIMONE | g 200 |
| water - or milk (15-20°C) | g 300 |
| liquid cream 35% fat - (4-5°C) | g 1.000 |
Preparation
Whip cream, water and LILLY LIMONE in a planetary mixer with the whisk attachment, until well-combined, soft and creamy.
ADVICE:
- You can also use the product through indirect method: dissolve LILLY LIMONE into water or milk by stirring with a whisk, then combine it to unsugared slightly whipped cream.
- If you prefer, you can add sugar to cream.
Ingredients
| LILLY LIMONE | g 200 |
| water | g 400-500 |
| vegetable cream - (4-5°C) | g 800 |
Preparation
Whip vegetable cream, water and LILLY LIMONE in a planetary mixer with the whisk attachment, until well-combined, soft and creamy.
ADVICE:
- It is recommended not to whip the mixture for too long, otherwise the mixture will become too firm.
Ingredients
| TOP MERINGUE | g 335 |
| water | g 165 |
Preparation
In a planetary mixer, whip the ingredients for 6-7 minutes at medium-high speed or until voluminous and firm.
Ingredients
| LILLY LIMONE | g 200 |
| water | g 300 |
| - (made with TOP MERINGUE) | g 500 |
| liquid cream 35% fat - slightly whipped | g 500 |
Preparation
Dissolve LILLY LIMONE in the water using a whisk, then combine with the Italian meringue by stirring gently.
In the end, combine to the slightly whipped cream.
Ingredients
| MIRROR LIMONE | To Taste |
| BLITZ | To Taste |
FOR MOUSSE AND BAVAROISE
Lay a thin sponge cake layer at the bottom of the moulds.
Evenly fill them with the mousse, then use a spatula to smooth the surface.
Refrigerate for 2 hours or freeze for about 40 minutes.
For an eye-catching presentation, cover or decorate with MIRROR or BLITZ.
FOR THE FROZEN DESSERTS
Pour in proper moulds and put in the blast chiller at -40°C for at least 2-3 hours.
For an eye-catching presentation, cover or decorate with MIRROR or BLITZ.
