Raspberry mousse

Recipe of Francesco Boccia
World Pastry Champion

A light, airy texture that will remain stable on display at a positive temperature.

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Gelecta product

Ingredients

  • 117 g Italian meringue
  • 190 g cream 35%
  • 6 gGELECTA
  • 230 g raspberry purée
  • 30 gsugar
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Raspberry mousse
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