Mini Raspberry Charlotte

Mini Raspberry Charlotte



Mousse Raspberry
g 100 IRCA Lilly Neutral
g 100 Water
g 500 Whipping cream
g 100 Joypaste Pastry Lampone 
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. Layer the mousse with sponge and Fruittidor Lampone roll. Place the cake on top of sable disk. Decorate with Dobla Toadstools.


Download pdf (4kB)

Description will follow soon.