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MOUSSES & SUCH

 BAVARIAN CREAMS

CHIBOUST CREAMS\

 MISC MOUSSES

 CHOCOLATE MOUSSES

 
   Coffee_Chantilly  
   Coffee_Mousse  
   Fruits all  
   - cassis  
   Lemon  
     
     
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  COFFEE CHANTILLY
- 1 Qt heavy cream
- 140 gm (5 oz) confectioners sugar
- Coffee extract "Trablit"

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COFFEE MOUSSE _very light and fragile

- 20 yolks
- 100 grs sugar make sabayon
- 16 gelatin leaves + 100grs heavy cream
- 32 egg whites
- 500 grs sugar meringue suisse
- 4 Qt whipped cream
- ‘Trablit”coffee extract

 

 
  
 FRUIT BASE _mostly berries


- 1 Kg fruit puree
- 20 (2,5 grs) gelatin leaves
- 1 Kg 100 whipped cream

 

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  LEMON
- 800 grs milk
- 20 yolks
- 400 grs sugar
- 60 grs cream powder
- 5 lemon zest
- 50 grs gelatin
2 300 grs lemon juice
3 20 ( 400 grs) egg whites
3 400 sugar
 
  
  

 MORE TO COME

 
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