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Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
The best allround cooking cream for you as a professional.
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To challenge himself, Simone Devasini adds new products to his range every month.
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Rice mousse
For 4 servings
500 ml Full-fat milk
1 Vanilla pod
16 g Gelatin sheets
750 g Debic Rice Cream
500 g White chocolate
750 ml Debic Duo
350 g Strawberries
100 g Red beetroot
200 g Cranberry purée
9 g Gelatin sheets
150 ml Water
100 g Coating jelly
500 g Clear jelly
1 x Vanilla pods
Assembly and finish
2 Sponge cake sheets 60 x 40 cm
Soak the gelatin sheets in cold water.
Boil the milk with the vanilla pod and pour onto the Debic Cream Rice .
Stir well until smooth and add the soaked gelatin.
Mix with the melted white chocolate.
Leave until the mixture has cooled sufficiently and then fold in the whipped Debic Duo.
Chop the strawberries and beetroot into small pieces.
Heat, while covered, in a microwave for 3 minutes.
Mix in the soaked gelatin and then add the cranberry purée.
Pour into a 14 cm Flexipan and put in the freezer.
Boil the water with the coating jelly.
Add the clear jelly and mix well.
Add the pulp from the vanilla pod.
To assemble this dessert, you need to work from the bottom up.
Place circular moulds on an embossed sheet and put the rice mousse in the bottom.
Place a layer of the infused sponge on top.
Fill the moulds until they are two-thirds full with the rice mousse.
Finally, add a layer of the frozen red fruit and another layer of sponge.
Put in the freezer.
Turn the mousse over and remove the embossed sheet using cold water.
Remove the mould and pour vanilla jelly over the top.
For you to experiment with
Decorating with cream
Decorating cakes and other pastries with whipped cream
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