Плодов Мус - EOS Horeca
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Fruit mousse

Weight Ingredients
250 г Mascarpone ZANETTI
250 г NAARMANN cream
200 г Fruit puree of choice
0.5 г Powdered sugar
0.5 g Gelatin


Mix the mascarpone lightly with the icing sugar. Whip the pastry cream. Heat the fruit puree and add the gelatine to swell. Once all the bases are ready, you mix the cream and mascarpone together. Don't whisk too quickly so it doesn't liquefy. Once the cream and mascarpone are mixed well slowly add the fruit puree to the mixture. Place the resulting mixture in the refrigerator to rest and firm up the gelatin. If a thicker mousse is desired, more gelatin can be added.