Raspberry mousse

Recipe of Massimo Pica
World Pastry Champion

POWERED BY

Gelecta product

Ingredients

  • ITALIAN MERINGUE:
  • 125 gegg whites
  • 50 gsucrose
  • 50 gwater
  • 200 gsucrose
  • RASPBERRY MOUSSE:
  • 250 graspberry pulp
  • 50 gItalian meringue
  • 200 gsemi-whipped cream
  • 5 gGELECTA
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Raspberry mousse
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