Assorted mooncakes

SINFONIA MOUSSE
Milk 125g
Liquid Cream 35% 125g
Egg yolks 50g
Sinfonia Dark 68% 250g
Joypaste Caffee 10g
Liquid Cream 35% 470g

PISTACHIO CHEESECAKE
American Cheesecake 500g
Water 700g
Joypaste Pistachio 100g
Whipping cream 35% 400g
Lilly Neural 100g

MOUSSE RASPBERRY
IRCA Lilly Neutral 100g
Water 100g
Whipping Cream 500g
Joypaste Pastry Lampone 100g

IRCA Lilly Neutral 100g
Water 100g
Whipping Cream 500g
Joypaste Pastry Lampone 100g

CHOCOLATE PUDDING
Liquid Cream 35% 125g
Milk 125g
Egg Yolks 50g
Reno Dark 52% 115g
Butter 50g
Amaretto 10g

SINFONIA MOUSSE 
Cook milk, cream, and egg yolks together, making an English cream. Stop cooking and pour on the chocolates. Mix slowly until obtaining a homogenous ganache, using a hand blender. At 35°C, add the whipped cream and coffee then fold. Immediately pipe into the mooncake shells and flatted using a spatula. 

CHOCOLATE PUDDING 
Cook the Liquid Cream with milk and egg yolks at 85°C. Poor on the Reno Chocolates. At 35°C, add the soft butter with Amaretto and mix until obtaining a smooth and unctuous cream. Pipe into the mooncake then decorates with some diced mango for a refreshing look.

PISTACHIO CHEESECAKE 

Mix water and American Cheesecake with a whisk then add the pis­tachio. Whip the cream by 3/4 with Lilly Neutral and cold water then gently combine with the mixture previously prepared. Pipe cheese­cake mixture into the mooncake cup then finishes flattening using a spatula. 

MOUSSE RASPBERRY 
To make the mousse, whip the cream (soft whip.) Mix, Dissolved Lilly Neutral and warm water then add Joypaste Lampone. Finally fold in with soft whip cream.