Recipe library IRCA recipe Desserts & mousses2 components

Raspberry Verrine

Name: Raspberry Verrine
Ingredients: 200 g Lilly Neutro; 200 g Water; 20 g Joypaste Vaniglia Bianca; 1000 g Liquid cream 35% fat; 40 g Joypaste Flavouring Pastes, 7.2 kg (IRCA), Raspberry; 200 g Fruttidor Pera; 20 g Mirror Neutral

Raspberry mousse and Pear shiny filling — an IRCA recipe in 2 components. Uses Joypaste Flavouring Pastes, 7.2 kg (IRCA), Raspberry.

Ingredients

Raspberry mousse

Ingredient	Quantity
Lilly Neutro	200 g
Water	200 g
Joypaste Vaniglia Bianca	20 g
Liquid cream 35% fat	1000 g
Joypaste Flavouring Pastes, 7.2 kg (IRCA), RaspberryJoypaste Lampone	40 g

Pear shiny filling

Ingredient	Quantity
Fruttidor Pera	200 g
Mirror Neutral	20 g

Method

Raspberry mousse
In a planetary mixer with a whisk attachment, whip all the ingredients together until soft peaks form.
Pear shiny filling
Mix the ingredients.
Final composition: Decorate with Dobla decorations RED CRUMBLE and CIGARILLO MULTI COLOR ASSORTMENT.

IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.