Passion mousse (semifreddo base)

Recipe of Yuri Cestari

POWERED BY

Gelecta product

Ingredients

  • 220 g passion fruit purée
  • 90 g mango purée
  • 30 g GELECTA COLD
  • 270 g semifreddo base
  • 390 g cream 35% mg
  • -
  • SEMIFREDDO BASE WITH BOILED SUGAR:
  • 500 gwater
  • 1350 g granulated sugar
  • 1463 g total of ingredients cooked to 121°C
  • 650 g egg yolk
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Passion mousse (semifreddo base)
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