Era
1) Choc Blanc Extra Shine icing
2) Pinolata mousse
3) Chopped Croquant
4) Pinolata Mousse
5) Sponge
A) PINOLATA MOUSSE
Whip 1.600 g of fresh cream with sugar. Mix slowly 130 g of mousse stabilizer . Mix milk with 200 g of fresh cream and bring to boil. Add 150 g of mousse stabilizer and Pinolata, whisk slowly and let it cool down.
B) DIRECTIONS
Cover the mold with a first layer of Pinolata mousse (A). Add a layer of Chopped Croquant. Carry on with the addition of Pinolata mousse and cover with a layer of sponge soaked with Vanilla junior liquor. Put into the blast chiller. Take out of mould and cover with Choc Blanc Extra Shine icing. To decorate at will.
- Round shape silicon moulds
Ø cm 13,5 cod. R52829 Ø cm 16 cod. R52830 Ø cm 18 cod. R52831 - Piping bag
- Kitchen aid