Ingredients
25 pieces
- light sponge cake
- Lauretta raspberry 60% filling
Mousse:
- 260 g white chocolate
- 50 g mascarpone
- 200 g whipping cream (1)
- 13 g gelatin / 75 g water
- 500 g whipping cream (2)
- 60 g of Lauretta peach 35% filling
Shiny glaze:
- 500 g Ascanio caramel mirror glaze
- 8 g gelatin
- 40 g water
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Preparation
- Prepare the mousse. Bring the cream (1) to the boil and pour over the white chocolate and mascarpone. Add the Lauretta peach 35% filling and mix well. Add the prepared gelatine, then fold in the lightly whipped cream (2).
- Fill individual monoportions to ¾ full with the mousse. Add the Lauretta raspberry 60% filling, then seal with a layer of sponge. Freeze.
- Prepare the shiny glaze. Soak the gelatin, then dissolve it and combine with Ascanio mirror glaze. Remove the frozen monoportions from the molds and glaze at 33–37°C.
