Quark & Mango Mousse

CHOCOLATE MUFFIN

Ingredients

  • 300 g.
  • Flour W200
  • 435 g.
  • Impulsor Norte
  • 132 g.
  • Whole egg
  • 150 g.
  • Milk
  • 240 g.
  • Sugar
  • c/s g.
  • Sunflower oil
  • c/s g.
  • Salt
  • 200 g.
  • Sacher Supreme

Elaboration

Sponge eggs with sugar and add oil and milk. Incorporate the flour with the North Impulsor (baking powder). Finally add Sacher Supreme . Fill moulds and bake. Oven: 190-200ºC.

QUARK CHEESE MOUSSE

Ingredients

  • 1000 g.
  • White cream 35-38 % M.G.
  • 200 g.
  • Trebon Quark
  • 200 g.
  • Water

Elaboration

Mix the Trebon Quark with the water at 50-55ºC. Add the semi-whipped cream.

MANGO MOUSSE

Ingredients

  • 1000 g.
  • White cream 35-38 % M.G.
  • 200 g.
  • Trebon Neutro
  • 200 g.
  • Water
  • 470 g.
  • Mango pulp

Elaboration

Mix the Trebon Neutro with the water at 50-55ºC. Add semi-whipped cream and mango pulp. Mold and freeze.

Assembly and finishing

    1.Fill a part of the mould with Mousse Quark and incorporate the mango mousse, fill in another part of Quark and incorporate also the chocolate muffin, finish filling with Quark.

    2.Freeze.

    3. Decorate with a layer of Springel Raspberry.

Recipes

Whisky Bombon.

Read more

Pistachio Bonbon.

Read more

Mole Bonbon.

Read more

Muffins Sacher

Read more

Want to find out more?

Please send us your enquiries through our contact form.