Zefiro

A) NEUTRAL MOUSSE
Mix the milk with 300 g of fresh cream, heat it up to 50°C. Take away from fire and add Mousse Stabilizer. Whisk slowly and let it cool down until 20°C. Separately, whip 1.000 g of fresh cream and sugar. To get the mousse, mix the two compounds whisking slowly.

B) PISTACHIO MOUSSE
Use half of the neutral mousse (A) adding Pistachio Smeraldo paste. Whisk slowly or whip in the kitchen aid.

C) CRIKS MOUSSE
Use the remaining half of the neutral mousse (A) adding Criks. Whisk slowly or whip in the kitchen aid.

C)  DIRECTIONS
Put on the mould’s bottom a layer of sponge soaked with Zabaione liquor 18° proof. Create a layer of Croccolone mousse (C) and a layer of sponge (of diameter less than the mould) soaked with Zabaione liquor 18° proof. Cover with a layer of Pistachio mousse (B) and put into the blast chiller. Take out of mould  and glaze with Pistachio Extra Shine. To decorate at will.

• Oval shaped steel moulds

  cm 14x10x4h		cod. R11695
  cm 18x13x4h		cod. R11696
  cm 22x16x4h		cod. R11697
  cm 22x18x4h		cod. R11698

• Piping bag
• Kitchen aid
• Whisk