Red Fruit Mousse
Ingredients
Part Acabamento
Part Preparo Manjar
Process
02. Using a silicone spatula or whisk, mix until homogenous.
03. Cook over low heat, stirring until it detaches from the bottom of the saucepan. Keep stirring to avoid burning.
04. Pour into mini pudding molds and refrigerate for approximately 2 hours.
FINISHING
01. Place the Zeelandia Red Fruit Filling and Elegant Ready Gel in a container and homogenize.
02. Remove the manjares from the refrigerator and turn them out onto a base.
03. Apply approximately 20 g of the filling with the gel and spread it so that it drips over the surface.
Tips
Yield
12 Units of 100 g
Equipment
Stove , Refrigerator , Spoon , Saucepan , Container , Wire Whisk (Fouet) , Mini Pudding Mold
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 101 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 10 | % VD (*) |
| Aç adicionados (g) | 9.4 | % VD (*) |
| Proteínas (g) | 1.6 | % VD (*) |
| Gorduras totais (g) | 3.0 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 34 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Red Fruit Mousse
Ingredients
Part Preparo Manjar
How to make it
PREPARATION OF MANJARPlace the milk, Zeelandia Cake Soaking Syrup, cornstarch, coconut milk, and refined sugar in a saucepan.
02. Using a silicone spatula or whisk, mix until homogenous.
03. Cook over low heat, stirring until it detaches from the bottom of the saucepan. Keep stirring to avoid burning.
04. Pour into mini pudding molds and refrigerate for approximately 2 hours.
FINISHING
01. Place the Zeelandia Red Fruit Filling and Elegant Ready Gel in a container and homogenize.
02. Remove the manjares from the refrigerator and turn them out onto a base.
03. Apply approximately 20 g of the filling with the gel and spread it so that it drips over the surface.
Tips
Yield
12 Units of 100 g
Equipment
Stove , Refrigerator , Spoon , Saucepan , Container , Wire Whisk (Fouet) , Mini Pudding Mold
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 101 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 10 | % VD (*) |
| Aç adicionados (g) | 9.4 | % VD (*) |
| Proteínas (g) | 1.6 | % VD (*) |
| Gorduras totais (g) | 3.0 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 34 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.