Raspberry Mousse Recipe
Moulds for Modern and Classic cakes
Raspberry Mousse Recipe
| INGREDIENTS |
| PROCEDURE |
| RASPBERRY PUREE
ITALIAN MERINGUE WHIPPED CREAM
| 500 g
250 g 500 g | Prepare the LINEAGUSCIO® moulds, code 12505 and 12500. Heat 250 g of puree and melt the already softened fish glue, add the remaining 250 g of pulp. Blend the mixture to the meringue and lighten the blend with the whipped cream. Now, pour the mousse into the decosil mould and let stand for at least one hour in the blast chiller. Put in blast chiller to better cool the surface . Serve on a plate decorated as desired. |
Step by Step
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
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