Forest Mousse
Cookie base, Fruit jelly and Forest fruit mousse — a Zeelandia recipe in 3 components. Uses Frutafill Fruit Filling 70% 6 kg, Bilberry and Cream Alternative Rosette 12 × 1 L.
- mixing time (cookie base)
- about 5 min
- mixing speed (cookie base)
- medium
- baking temperature (cookie base)
- 180 °C
- baking time (cookie base)
- about 15 min
- jelly temperature before combining (mousse)
- 18-20 °C
Ingredients
Cookie base
| Ingredient | Quantity |
|---|---|
| Q´ki Chocolate | 170 g |
| Margarine (80% fat) | 25 g |
| Water | 15 g |
| Butter | 50 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Frutafill Fruit Filling 70% 6 kg, BilberryFruitful Bilberry 6 kg | 36 g |
| Forest Fruit Flavour Jelly | 27 g |
| Water | 90 g |
Forest fruit mousse
| Ingredient | Quantity |
|---|---|
| Forest Fruit Flavour Jelly | 52 g |
| Water | 224 g |
| Cream Alternative Rosette 12 × 1 L | 100 ml |
| Cream (30% fat) | 100 g |
| Icing sugar | 24 g |
| Lemon juice | 3 g |
Method
- Cookie base
Mix all ingredients except the butter at medium speed for about 5 minutes using a flat beater. Spread the mass on a baking tray. Bake at 180°C for about 15 minutes. Leave to cool. Once cooled, crumble and combine with the melted butter. Put the finished mass into a ring 17 cm in diameter and press down lightly (aiming for an uneven surface). Set aside to chill.
- Fruit jelly
Dissolve the jelly in hot water, add the Fruitful Bilberry and mix.
- Forest fruit mousse
Dissolve the jelly in hot water and cool it to a temperature of about 18-20°C. Whip the chilled cream, Rosette, icing sugar and lemon juice until stiff. Combine the mass with the setting jelly and fold gently until smooth. Pour the mass in portions onto the cookie bases, alternating with the fruit jelly. Chill.
Decoration: Decorate as desired. Zeelandia recommends the Bon Ton Pine Branch chocolate decoration.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.