MUGS SUSHI SWEET (DESSERT SUSHI)

RASPBERRY MOUSSE (RED)

100 g raspberry puree

100 g whipping cream unsweetened

15 g egg whites

25 g sugar

2 g gelatine

Instructions:

Beat egg white and sugar until stiff. Heat 1/3 of the puree and add soaked gelatine. When the gelatine is dissolved, add the rest of puree. Fold in the soft peaked whipped cream and bring the mixture into a mousse.

RASPBERRY COULIS

50 g raspberry coulis

5 g lemon

10 g dessert gel

Instructions:

Bring raspberry coulis and lemon to the boiling point and then add the dessert gel.

CHOCOLATE CREAM (BROWN)

200 g butter cream Corman

100 g full fat milk

80 g sugar

60 g egg yolks

40 g dark chocolate Caraibe

Instructions:

Mix all ingredients except the butter. Beat the butter light fluffy using a kitchen aid with spatulas. Add butter to the cooled off mixture.

FINISHING:

Fill Dobla Petits fours with the chocolate cream.

Fill Dobla Petits fours with a layer of raspberry coulis and fill up the cups with raspberry mousse.

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