Chefotheque

Recipe: MOUSSE DE TURRÓN

Published: 03/09/2020

Indications

• Remojar las hojas de gelatina en abundante agua fría.

• Calentar la leche y diluir en ella la gelatina bien escurrida.

• Verter sobre el turrón troceado y pasar el túrmix para asegurar una correcta emulsión. Comprobar una temperatura final de 35ºC.

• Mezclar con la nata semimontada y dosificar en moldes o vasitos.

Ingredientes de MOUSSE DE TURRÓN:

Ingredient

Quantity

Destination / use

Ingredients:

Leche fresca entera

285 ml.

Gelatina hojas Oro c/ 1 Kgr.

16 gr.

Turrón de Jijona líquido cubo 5 kgr.

400 gr.

Nata 35% MG

655 gr.

Allergens

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MOUSSE DE TURRÓN

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Source ingredient		Equivalent ingredient from your Database
Leche fresca entera (ml.)
Gelatina hojas Oro c/ 1 Kgr. (gr.)
Turrón de Jijona líquido cubo 5 kgr. (gr.)
Nata 35% MG (gr.)

Source ingredient

Equivalent ingredient from your Database

Leche fresca entera (ml.)

Gelatina hojas Oro c/ 1 Kgr. (gr.)

Turrón de Jijona líquido cubo 5 kgr. (gr.)

Nata 35% MG (gr.)