Prepare the LINEAGUSCIO® mould, code 12601 and 12600.
Heat 250 g of lemon juice and dissolve the fish glue already softened, add the sugar and then the remaining 250 gr. of lemon juice, incorporate all to the meringue and then gently add the whipped cream.
Now, with a pastry bag, carefully pour the mousse into decosil mould and let stand for at least one hour in the blast chiller.
When the mousse crystallization is completed, remove the thermoformed mould by pushing delicately the silicone locks.
Finally gently remove the silicone mould from the bottom to the top of the Bell as if you were peeling an orange.
Put back in the blast chiller to better cool the surface. Serve on a serving plate decorated at will.
Insert the silicone mould. Be careful that external borders must coincide.
Fix the silicone buttons to the plastic support with a pressure from the inside. Put the silicone mould in the blast chiller for some hours.
At this point, the mould is ready. For the mousse preparation is enough using only half mould.
Using a small brush or a pastry bag, paint the flowers of the silicone mould with tempered chocolate, wait the chocolate partially cristalize, then pour with a pastry bag the blend in the decosil mould, and let stabilize in the blast chiller for an hour.
When the chocolate crystallization is completed, remove the thermoformed mould by pushing delicately the silicone locks.
Gently remove the silicone mould as if you were peeling an orange.
Serve on a decorated platter
decosil® Srl Via Risorgimento, 29 35010 Limena - Padova - Italia Tel. +39 049 769999 Fax. +39 049 8848069