Coffee and caramel mousse - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Coffee and caramel mousse - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Sugar 0.066 kg; Water 0.007 l; Cream 0.132 l; Sugar 0.013 kg; Soluble decaffeinated coffee 2.5 g; Creamed corn 0.004 kg; Pasteurised egg yolk 0.032 kg; Fish tails 3.947 g; Cream 0.197 l; Basic English cream 0.05 l; Génoise sponge cake 0.1 ud; Basic syrup 0.05 l; Whipped cream with sugar 0.075 l

sutondo.hostelerialeioa.net

Recipe: Coffee and caramel mousse. Pastries, Dessert, Cold

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Ingredients

Sugar 0.066 kg
Water 0.007 l
Cream 0.132 l
Sugar 0.013 kg
Soluble decaffeinated coffee 2.5 g
Creamed corn 0.004 kg
Pasteurised egg yolk 0.032 kg
Fish tails 3.947 g
Cream 0.197 l
Basic English cream 0.05 l
Génoise sponge cake 0.1 ud
Basic syrup 0.05 l
Whipped cream with sugar 0.075 l

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Coffee and caramel mousse - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

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