Love Fruit Mousse - Puratos

Ingredients

• Sift the almond powder and powder sugar together
• Whip the egg whites adding the granulated sugar gradually to a soft peak
• Fold-in the sifted ingredients
• Spread and bake at 180°C for 12 to 14 min
• Cut out discs of 5 cm diameter
• Roast the almonds and let them cool down
• In a food processor, start to process the almond then add the Carat Supercrem and the melted Carat Coverlux Dark at 30°C
• Laminate between 2 baking papers at 3mm
• Cool down in refrigerator
• Mix all ingredients until homogenous mixture is achieved and cookie dough has formed
• Chill
• Laminate at 3mm and cut out discs at 8 cm diameter to fit under the mousse
• Bake at 180C for 10-12 mins
• Add 20 g per mousse
• Pre-soak the gelatin for 15 min
• Cook the sugar and the water to 120°C, pour the sugar over the egg white and keep whipping until you reach 35-40°C
• Add the Starfruit Raspberry in the Italian meringue
• Add the melted gelatin
• Check the temperature of the base, between 25 to 30°C
• Incorporate lightly whipped cream and Chantypak
• Warm up the glaze to 35-40°C use an im-mersion blender
• Apply the glaze on the mousse at -18/-20°C