Love Fruit Mousse


Working Method

Dacquoise Biscuit
  • 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.

Crunchy Layer
  • 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.

Vanilla Cream
  • Add 20 g per mousse

Strawberry 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.



  • 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.


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