RecipeWe make difference SIB
INGREDIENTS
Ingredients
Bisuit bottom
- butter 100g
- Crushed Sable Breton 300g
- brown sugar 100g
- Lime Zest 3g
- Dark chocolate 80g
Cream cheese mousse
- LUKE 1kg Cream Cheese 650g
- Sugar 160g
- Water 50g
- Egg yolk 140g
- Dairy cream 325g
- GELATINE SHEET 15g
- Vanila bean 2개
Couli
- Veryberry Strawberry Puree 300g
- Veryberry Raspberry puree 100g
- Blackcurrant puree 100g
- Sugar 100g
- GELATIN SHEET 15g
Assemble
HOW TO MAKE
Method
Bisuit bottom
- Mix all ingredients and place on the bottom of Mousse ring( 13 Cm Dia x 5 Cm High)
Cream cheese mousse
- Make Pate Bomb with sugar, water, egg yolk
- Blend cream cheese + Pate Bomb
- Add the whipped cream and soaked gelatin
Couli
- Boil puree + sugar
- Add soaked gelatin and portion as desired.
Assemble
- pour 50% of Cream cheese mousse mixture on top of the frozen Biscuit bottom
- Pipe Couli and cover by the rest of cream cheese mousse
- Freeze.
PRODUCTS
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