Ingredients

Group Lemoncello Jello
Ingredient
KG
Gelatin Mass
0.010
Lemon and Lime zest
0.001
Lemon Juice concentrate
0.120
Vodka
0.012
Total Weight: 0.143
Group Mousse
Ingredient
KG
Bakels Mousse Mix Neutral
0.100
Full cream milk
0.125
Pettina Classic Cheesecake Mix
0.100
Full cream milk
0.100
Lime zest
0.002
Fresh cream
0.250
Total Weight: 0.677
Group Glaze
Ingredient
KG
Saphire Neutral
0.083
Water
0.083
Diamond Glaze White
0.167
Green food color
0.001
Total Weight: 0.334

Method

How to do it:

Lemon Jello:
1. Combine all ingredients in a pot except gelatin mass.
2. Boil for 5 minutes
3. Add gelatin mass and stir.
4. Cool down.

Mousse:
1. Place Fresh cream in a mixing bowl and whisk till soft peak. Set aside.
2. Place milk and Bakels Neutral mousse mix in a utility bowl and whisk till even. Set aside
3. Paddle mix the Pettina Classic Cheesecake mix, zest and milk (2) till smooth and even.
4. Cut and fold the whipped cream, mousse mix and cheesecake mixture.
5. Deposit in cake ring.

Glaze:
1. In a saucepan, combine Saphire Glaze Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze white and fold slowly.
4. Add green food coloring.
5. Temperature should be 35- 38C before application.
6. Pour in frozen mousse cake.

Yield

1 x 6” inches cake

Ingredients

Group Lemoncello Jello
Ingredient
KG
Gelatin Mass
0.010
Lemon and Lime zest
0.001
Lemon Juice concentrate
0.120
Vodka
0.012
Total Weight: 0.143
Group Mousse
Ingredient
KG
Bakels Mousse Mix Neutral
0.100
Full cream milk
0.125
Pettina Classic Cheesecake Mix
0.100
Full cream milk
0.100
Lime zest
0.002
Fresh cream
0.250
Total Weight: 0.677
Group Glaze
Ingredient
KG
Saphire Neutral
0.083
Water
0.083
Diamond Glaze White
0.167
Green food color
0.001
Total Weight: 0.334

Method

How to do it:

Lemon Jello:
1. Combine all ingredients in a pot except gelatin mass.
2. Boil for 5 minutes
3. Add gelatin mass and stir.
4. Cool down.

Mousse:
1. Place Fresh cream in a mixing bowl and whisk till soft peak. Set aside.
2. Place milk and Bakels Neutral mousse mix in a utility bowl and whisk till even. Set aside
3. Paddle mix the Pettina Classic Cheesecake mix, zest and milk (2) till smooth and even.
4. Cut and fold the whipped cream, mousse mix and cheesecake mixture.
5. Deposit in cake ring.

Glaze:
1. In a saucepan, combine Saphire Glaze Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze white and fold slowly.
4. Add green food coloring.
5. Temperature should be 35- 38C before application.
6. Pour in frozen mousse cake.

Display Conditions

Display Conditions

Ambient

Category

Category

Mousses

Finished Product

Finished Product

Dessert