RASBERRY MOUSSE CAKE

Name: RASBERRY MOUSSE CAKE
Ingredients: 420 g Yield (average); 100 g White chocolate; 50 g Emborg Butter Unsalted; 50 g Hazelnut paste; 100 g Salted peanuts (crushed); 60 g Puffed rice; 60 g Royaltine (crushed fine); 700g Yield (average); 300g Raspberry puree; 70 g Sugar; 10 g Vanilla essence (or as needed); 2 g Citric acid; 4 g Salt; 12 g Gelatin (bloomed); 100 g Emborg Yoghurt; 150 g Emborg Whip Topping; 300 g Fresh berries

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Emborg Professional offers a wide range of food solutions for optimisation within the foodservice industry. We have a unique, need- driven production set-up, which allows us to source food products...

Keywords

Emborg ProfessionalEmborgFriendshipFoodserviceDairyCheeseFrozen VegetablesChefs

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emborgprofessional.com.

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