RecipeWe make difference SIB
Mixing ratio
Yogurt Mousse recipe
- Cream cheese  400g
- Yogurt Long shelf life  120g
- Compound cream DB Cooking  80g
- Sugar  275g
- water  75g
- Egg yolk  120g
- GELATIN SHEET  8g
- Compound cream DB Cooking 2  375g
Bueberry filling
Cooking process
Yogurt Mousse recipe
- 1) Blend cream cheese, yogurt, DB Cooking cream until smooth texture
2) Make Pate Bomb with sugar, water, egg yolk and blend with the above.
3) Add the pre-soaked gelatin (1:5)
4) Blend with the whipped DB cooking 2
5) Place from the bottom in the order of Sponge> Yogurt mousse> Sponge>Blueberry ripple jam>Yogurt Mousse>Whipped cream on top
Bueberry filling
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