Sibilla

A) LEMON MOUSSE
Mix 150 g of sugar, 1.000 g of fresh cream, Lemon Mousse and 350 g of water. Whip in the kitchen aid.

B) STRAWBERRY MOUSSE
Mix 150 g of sugar, 1.000 g of fresh cream, Strawberry Mousse and 400 g of water. Whip in the kitchen aid.

C)  DIRECTIONS
Cover the mould with Lemon Mousse (A) and cover with a slim layer of lemon sponge (of diameter less than the mould) soaked with Strawberry junior liquor. Create a layer of Strawberry Mousse (B) and cover with a last layer of lemon sponge soaked with Strawberry junior liquor. Put into the blast chiller. Take out of mould and cover with Neutra Extra Shine icing. Enrich the bottom Strawberry Mousse layer with Coconut Rapè. 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