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
Our products
- Caramel flavored mirror glaze
- Peach filling 35%
- Raspberry filling 60%
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.
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