{"id":351892,"date":"2024-05-16T16:27:59","date_gmt":"2024-05-16T16:27:59","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351892"},"modified":"2024-05-19T18:46:21","modified_gmt":"2024-05-19T18:46:21","slug":"mousse-in-trei-culori","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/mousse-in-trei-culori\/","title":{"rendered":"Mousse \u00een trei culori"},"content":{"rendered":"
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Preparare meringue cu fulgi de cocos<\/h2>\n

Lapte<\/strong> 240 g
\nG\u0103lbenu\u0219<\/strong> 60 g
\nZah\u0103r<\/strong> 50 g
\nCredi White Chocolate<\/strong> 340 g
\nFri\u0219c\u0103<\/strong> 340 g
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\nTotal<\/strong> 1030 g<\/p>\n

\u2022 Se lucreaz\u0103 similar cu mousse-ul anterior. La final se \u00eemparte compozi\u021bia \u00een \u00bd \u0219i \u00een una dintre p\u0103r\u021bi se adaug\u0103 40 g past\u0103 concentrat\u0103 de zmeur\u0103.
\n\u2022 Astfel ob\u021binem un mousse alb \u0219i unul roz.
\n\u2022 Se m\u0103run\u021besc c\u00e2teva coji de bezea cu cocos \u0219i se a\u0219eaz\u0103 pe fundul paharelor de plastic.
\n\u2022 \u00cen interiorul paharelor punem mousse ciocolat\u0103 lapte de 1 cm grosime. Congelare rapid\u0103.
\n\u2022 Venim cu stratul al doilea de mousse alb. Congelare rapid\u0103.
\n\u2022 La final turn\u0103m \u0219i stratul de mousse de zmeur\u0103.R\u0103cire.
\n\u2022 Finisare cu Cremento White Chocolate\u0003 fluidificat\u0103 (5 g\/pahar).<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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<\/p>\n

Preparare mousse ciocolat\u0103 lapte<\/h2>\n

Lapte<\/strong> 120 g
\nG\u0103lbenu\u0219<\/strong> 30 g
\nZah\u0103r<\/strong> 25 g
\nCredi Milk Chocolate<\/strong> 170 g
\nFri\u0219c\u0103<\/strong> 170 g
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\nTotal<\/strong> 515 g<\/p>\n

\u2022 Se fierbe laptele, se adaug\u0103 g\u0103lbenu\u0219ul b\u0103tut cu zah\u0103rul \u0219i se continu\u0103 \u00eenc\u0103lzirea p\u00e2n\u0103 la 85\u00b0C.
\n\u2022 Compozi\u021bia se las\u0103 la temperat 5-10 min.
\n\u2022 \u00cen compozi\u021bia temperat\u0103 se adaug\u0103 pe r\u00e2nd gelatina \u00eenc\u0103lzit\u0103, ciocolata topit\u0103 \u0219i fri\u0219ca semi-b\u0103tut\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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<\/p>\n

Preparare mousse ciocolata alb\u0103 \u0219i mousse cu zmeur\u0103<\/h2>\n

Credi\u00ae<\/sup>Cake Meringue Classic<\/strong> 100 g
\nZah\u0103r<\/strong> 100 g
\nAp\u0103(90\u00b0C)<\/strong> 100 g
\nCredi\u00ae<\/sup>Cake Coconut Mix<\/strong> 280 g
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\nTotal 580 g<\/p>\n

\u2022 Se amestec\u0103 apa, zah\u0103rul \u0219i premixul pentru meringue (bezele) \u0219i se spumeaz\u0103 5 min. la vitez\u0103 mare.
\n\u2022 La sf\u00e2r\u0219itul spum\u0103rii se adaug\u0103 Credi\u00ae<\/sup>Cake Coconut Mix \u0219i se continu\u0103 spumarea la vitez\u0103 mic\u0103 p\u00e2n\u0103 se omogenizeaz\u0103 compozi\u021bia.
\n\u2022 Cu ajutorul unui poche cu spri\u021b turn\u0103m compozi\u021bia pe o tav\u0103 cu h\u00e2rtie de copt.
\n\u2022 Coacere: 150\u00b0C\/ 18 min.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Finisare pr\u0103jitur\u0103<\/h2>\n

\u2022 Se m\u0103run\u021besc c\u00e2teva coji de bezea cu cocos \u0219i se a\u0219eaz\u0103 pe fundul paharelor de plastic.
\n\u2022 \u00cen interiorul paharelor punem mousse ciocolat\u0103 lapte de 1 cm grosime. Congelare rapid\u0103.
\n\u2022 Venim cu stratul al doilea de mousse alb. Congelare rapid\u0103.
\n\u2022 La final turn\u0103m \u0219i stratul de mousse de zmeur\u0103. R\u0103cire.
\n\u2022 Finisare cu Cremento White Chocolate fluidificat\u0103 (5 g\/pahar).<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>