Palais_du_chef Let’s start with the neutral…
First, let’s get a bowl and combine 100 g of mix, with 100 g of room temperature milk. Mix for a few seconds and let it sit for a few minutes, then add 400 g of cold cream and whip with an electric beater or in a planetary mixer until the desired consistency is reached.
As desired, customize with fruit or hazelnut, pistachio, gianduia flavoring pastes.
If the mousse becomes too firm, stretch with cream. If you want a sweeter mousse add powdered sugar.
Once ready, use it for filling or to freeze in silicone molds as a semifreddo cream.
It can be used either as a mousse for cake filling (to be eaten at +4°) or as frozen semifreddo (to be eaten at -12°).
