Afrodite

Ingredients
Fresh cream 35% fats
gr
1300
Whole fresh milk
gr
200
Sugar
gr
160
Supercrema
gr
200
Mousse Stabilizer
gr
200
Amarenata Pastry
gr
to taste
Sponge
gr
to taste
See Classic Pandis recipe
Cod. 41130
Strawberry junior liquor
gr
to taste
Strawberry Extra Shine icing
gr
to taste
Afrodite
Afrodite
Layers

1) Strawberry Extra Shine icing
2) Custard mousse
3) Sour-cherries
4) Custard mousse
5) Sponge

Directions

A) CUSTARD MOUSSE
Mix the milk with 300 g of fresh cream, heat up to 50°C. Take away from fire and add the Supercrema together with Mousse Stabilizer. Whisk slowly and let it cool down until 20°C. Separately, whip 1.000 g of fresh cream with sugar. To get the mousse, mix the two compounds whisking slowly.

B)  DIRECTIONS
Put on the cake pan’s bottom a thin layer of sponge soaked with Strawberry junior liquor. Create a layer with half custard mousse, add a good quantity of sour-cherries well drained, then cover with the remaining part of custard mousse. Level and put into the blast chiller. Take out of mould and cover it with Strawberry Extra Shine icing. To decorate at will.

Necessary tools
  • Heart shape steel moulds
    Ø cm 15   cod. R56552
    Ø cm 18,5    cod. R56553
    Ø cm 21,5    cod. R56554
  • Piping bag
  • Whisk
Number of portions
20/25

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fugar commerciale
arte dolce
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