Chefotheque

Recipe: Mousse gianduja

Published: 21/04/2020

Indications

Hervir líquidos y verter sobre la gianduja, emulsionar y a 39 ºC agregar la nata en dos o tres veces.

Mezclar hasta obtener una mousse lisa y brillante.

Ingredientes de Mousse gianduja:

Ingredient

Quantity

Destination / use

Ingredients:

Nata fresca 35%

150 ml.

Leche entera

150 gr.

GIANDUJA CŒUR DE NOISETTES

700 gr.

Nata fresca 35%

900 ml.

Allergens

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Mousse gianduja

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Source ingredient		Equivalent ingredient from your Database
Nata fresca 35% (ml.)
Leche entera (gr.)
GIANDUJA CŒUR DE NOISETTES (gr.)
Nata fresca 35% (ml.)

Source ingredient

Equivalent ingredient from your Database

Nata fresca 35% (ml.)

Leche entera (gr.)

GIANDUJA CŒUR DE NOISETTES (gr.)

Nata fresca 35% (ml.)