NEW
NEW
IngredientsGroup Toffee Mousse
Ingredient
KG
Heavy cream
1.000
Sugar
0.180
Gelatine
0.026
0.040
Total Weight: 1.246
Group Glaze
Ingredient
KG
-
-
-
Total Weight: 0.000
- Soak the gelatine in cold water for about 10 minutes.
- Boil the sugar and cream with Aromatic English Toffee Flavour.
- Squeeze the water out of the gelatine and add to the cream mixture.
- Pour into the desired single-serve packaging.
- Refrigerate. If you want a crunchy base, you can use Bakels Speculoos Crumbs.
- Heat Bakels Diamond Glaze Neutral and add Bakels Dark Truffle and English Toffee Flavour.
- Place the glaze on top in a new layer.
- Decorate as desired. Here we have used Bakels Delight and Bakels Speculoos Crumbs.
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