
Pastry
Ingredients
Procedure
Benefits
Mousse vaniglia
by Andrea Tamagnini
Food family: Dessert
Irinox model: MF 85.2
Weight: 9000 gr
Thickness: 4 cm
Cycle used: Double Ring Mousse
Temperature: -18°C
Initial temperature of the food: 25°C
Time: 90 min.
Ventilation level: 5
Crema inglese gr 4100, panna montata gr 4900.
Procedure
Montare la panna ed aggiungerla alla crema inglese raffreddata a 25°C. Versare negli stampi.
Benefits
L'abbattimento rapido permette una ottima cristallizzazione che verrà conservata anche dopo lo scongelamento
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Assistance
After-sales service always efficient. We have great attention for all our customers.
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Service
A dense network of qualified TSC at your service 24/7.
Find the IRINOX TSC nearest to you: - Technical Support Centre in Italy
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- After Sales Tools
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Contact us
We will be pleased to answer all your questions on our products and services.
Direct line:
+39 0438 2020 - Ask for information
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