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.
