Zeus

A) DOLCE SORRISO MOUSSE
Mix 500 g of fresh cream with 40 g of sugar. Whip in the kitchen aid until getting a shiny consistency. Add slowly 75 g of Mousse Stabilizer and Dolce Sorriso paste.

B) CREOLA MOUSSE
Mix 500 g of fresh cream with 50 g of sugar. Whip in the kitchen aid until getting a shiny consistency. Add slowly 75 g of Mousse Stabilizer and Creola.

C) DIRECTIONS
Put a first layer of Dolce Sorriso mousse (A) and on the top a layer of Creola mousse (B). Cover with a layer of chocolate sponge soaked with Zabaione liquor 18 proof and put into the blast chiller. Take out of moulds and glaze with Real Cover Ciock. To decorate at will.

• Dome shape silicon moulds

  Ø cm 11,5		cod. R52832
  Ø cm 13,5		cod. R52833

• Dome shape silicon moulds for mono

  Ø cm 7		cod. R25202 with 6 imprints
  Ø cm 8		cod. R25186 with 5 imprints

• Piping bag
• Kitchen aid