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Irca Lilly Cioccolato Bianco White Chocolate Mousse Mix is a great ready-to-use, cold-preparation product for preparing mousse or other cream-based pastry items. It is the perfect base for many mousse applications or the creation of other cream-based products. It is an excellent substitute for gelatin and stays stable after freezing and cutting. It can also be used as a stabilizer for fresh whipped cream.
Ingredients: sugar, animal gelatin (bovine), nonfat dry milk, cocoa butter, dried whole milk, starch, artificial flavors. Contains: Milk, May contain: Soy.
200 g Lilly Cioccolato
300 g Water or milk (15-20C)
1000 g Cream (4-5C)
Whip the cream, water or milk, and Lilly Cioccolato in a planetary mixer with a whisk. Put in the apposite molds and place in the refrigerator for at least 2 hours or in a freezer for at least 40 minutes.
The product may also be used with the indirect method by previously mixing Lilly Cioccolato with the water or milk using a whisk and then adding the unsweetened and slightly whipped cream.
In order to obtain a striking presentation, cover or decorate with one of the mirror range products, using the flavor of your choice.
To obtain bavarian creams, mousses, ice-cream cakes with more intense taste and color it is advisable to increase the dose of Lilly Cioccolato mentioned in the above recipe up to 250g.
Add sugar to the cream if desired.
In case of use of cream's vegetable substitutes, we recommend to increase the dosage of water or milk bringing it to 300g and not to whip the mixture for long time so as to avoid a too strong consistency.