Passion mousse (semifreddo base)

Recipe of Yuri Cestari

POWERED BY

Ingredients

  • 220 g passion fruit purée
  • 90 g mango purée
  • 30 g GELECTA COLD
  • 270 g semifreddo base
  • 390 g cream 35% mg
  • -
  • SEMIFREDDO BASE WITH BOILED SUGAR:
  • 500 gwater
  • 1350 g granulated sugar
  • 1463 g total of ingredients cooked to 121°C
  • 650 g egg yolk
discover the recipe

Sign up for newsletter

You must subscribe to the newsletter to view the recipe.

Name is mandatory.
The last name is mandatory.
Email is mandatory.
Employment is mandatory
Business name si mandatory.
City is mandatory.
You must agree to the privacy policy.
Passion mousse (semifreddo base)
Welcome to Gelecta
Creative Pastry Lab.

Classes held by World Pastry Champions to design and create the perfect balance between textures and flavors, providing a pure sensory emotion