HAZELNUT BAVAROISE, MOUSSE AND FROZEN DESSERT
BASIC RECIPE
Difficulty level
BASIC RECIPE
Ingredients
| LILLY NOCCIOLA | g 200 |
| water - or milk | g 250 |
| liquid cream 35% fat | g 1000 |
Preparation
Whip cream, LILLY NOCCIOLA and water or milk in a planetary mixer with a whisk attachment.
Ingredients
| TOP MERINGUE | g 335 |
| water | g 165 |
Preparation
In a planetary mixer, whip the ingredients at medium-high speed for 6-7 minutes or until voluminous and firm.
Ingredients
| LILLY NOCCIOLA | g 200 |
| water | g 300 |
| - (made with top meringue) | g 500 |
| liquid cream 35% fat - slightly whipped | g 500 |
Preparation
Dissolve LILLY NOCCIOLA in the water using a whisk, then combine with the Italian meringue by stirring gently.
In the end, combine to the slightly whipped cream.
FOR MOUSSE AND BAVAROISE
Pour in proper silicone moulds and refrigerate for at least 2 hours or freeze for at least 40 minutes.
FOR THE FROZEN DESSERTS
Pour in proper silicone moulds and put in the blast chiller at -40°C for at least 2-3 hours.
