RecipeWe make difference SIB
Mixing ratio
Mousse
- Compound cream DB Cooking 330g
- Yogurt Long shelf lfie 100g
- Compound cream DB Cooking A 65g
- Sugar 226g
- Water 62g
- Egg yolk 100g
- GELATINE SHEET 7g
- Compound cream DB Cooking B 310g
Cooking process
Mousse
- 1. Blend cream cheese, Yogurt, DB whipping cream A till smooth.
2. Make Pate Bomb with sugar, water, Egg yolk and then add to the above.
3. Add soaked gelatin( 1:5)
4. Blend the whipped cream
Assemble
- Assemble as follows
Related products