1) Strawberry Extra Shine icing
2) Custard mousse
3) Sour-cherries
4) Custard mousse
5) Sponge
A) CUSTARD MOUSSE
Mix the milk with 300 g of fresh cream, heat up to 50°C. Take away from fire and add the Supercrema together with Mousse Stabilizer. Whisk slowly and let it cool down until 20°C. Separately, whip 1.000 g of fresh cream with sugar. To get the mousse, mix the two compounds whisking slowly.
B) DIRECTIONS
Put on the cake pan’s bottom a thin layer of sponge soaked with Strawberry junior liquor. Create a layer with half custard mousse, add a good quantity of sour-cherries well drained, then cover with the remaining part of custard mousse. Level and put into the blast chiller. Take out of mould and cover it with Strawberry Extra Shine icing. To decorate at will.
| Ø cm 15 |  cod. R56552 |
|
| Ø cm 18,5 | cod. R56553 |
|
| Ø cm 21,5 | cod. R56554 |
