Mandarin and hazelnut mousse

Recipe of Yuri Cestari

POWERED BY

Gelecta product

Ingredients

  • 220 g mandarin purée
  • 1 g mandarin essential oil
  • 40 g GELECTA COLD
  • 50 g candied mandarin paste
  • 50 g pure hazelnut paste
  • 240 g Italian meringue
  • 400 g cream 35% mg
  • -
  • ITALIAN MERINGUE WITH BOILED SUGAR:
  • 300 gwater
  • 800 g granulated sugar
  • 867 g total of ingredients cooked to 121°C
  • 500 g pasteurized egg white
  • 200 g granulated sugar
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Mandarin and hazelnut mousse
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