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Mousse and Bavarois

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Mousse and Bavarois

Lemon mousse

Sugar 70g

Egg whites 2

lemon juice 75cc

lemon zest

gelatin 5g

cream 125g

vanilla essence

Make an Italian meringue with the egg whites, the sugar and the water

Put the lemon juice, zest and gelatin in a saucepan. Heat up and then let cool. Add whipped cream and finally the italian meringue. Mix slowly. Refigerate for 1 hour. 

 Chocolate mousse

400g dark chocolate melted
400g cream
5 egg yolks
30g sugar
5 egg whites
1 shot cognac

Melt chocolate, add cream and mix.
Add 5 egg yolks and 15g sugar.
Beat until foamy, beat 5 egg whites with 15g sugar until firm foam. Add to mix.

Mix slowly put all in a cold form and refigerate for 1 hour.


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About julia

Mamá Primeriza Añeja, Estudiante Crónica, Traductora, Teacher, Nerd, Language Freak, Pastelera... and counting.

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