Caramel mousse - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Caramel mousse - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Sugar 0.108 kg; Water 0.023 l; Cream 0.263 l; Pasteurised egg yolk 0.06 kg; Creamed corn 0.008 kg; Fish tails 4.5 g; Cream 0.375 l; Génoise sponge cake 0.1 ud; Basic syrup 0.025 l; Whipped cream with sugar 0.075 l; Basic English cream 0.05 l; Chocolate micro shavings 0.008 kg

www.gastronomiavasca.net

Recipe: Caramel mousse. Dessert, Cold

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Ingredients

Sugar 0.108 kg
Water 0.023 l
Cream 0.263 l
Pasteurised egg yolk 0.06 kg
Creamed corn 0.008 kg
Fish tails 4.5 g
Cream 0.375 l
Génoise sponge cake 0.1 ud
Basic syrup 0.025 l
Whipped cream with sugar 0.075 l
Basic English cream 0.05 l
Chocolate micro shavings 0.008 kg

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Caramel mousse - Gastronomía Vasca: Escuela de Hostelería Leioa

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