Love Fruit Mousse

• Recipe for 1 tray of 60x40 cm.
• Sift the almond powder and powder sugar together.
• Whip the egg whites adding the granulated sugar gradually to a soft peak.
• Fold-in the sifted ingredients.
• Spread and bake at 180°C for 12 to 14 min.
• Cut out discs of 5 cm diameter.

• Roast the almonds and let them cool down.
• In a food processor, start to process the almond then add the Carat Supercrem and the melted Carat Coverlux Dark at 30°C.
• Laminate between 2 baking papers at 3mm.
• Cool down in refrigerator.
• Cut out discs of 5 cm diameter.

• Mix all ingredients until homogenous mixture is achieved and cookie dough has formed. 
• Chill.
• Laminate at 3mm and cut out discs at 8 cm diameter to fit under the mousse.
• Bake at 180C for 10-12 mins.

• Add 20 g per mousse

Italian Meringue:

• Pre-soak the gelatin for 15 min.
• Italian meringue:
• Cook the sugar and the water to 120°C, pour the sugar over the egg white and keep whipping until you reach 35-40°C.

Mousse:

• Add the Starfruit Raspberry in the Italian meringue.
• Add the melted gelatin.
• Check the temperature of the base, between 25 to 30°C.
• Incorporate lightly whipped cream and Chantypak.

• Warm up the glaze to 35-40°C use an im-mersion blender.
• Apply the glaze on the mousse at -18/-20°C.