Products

Description:

LILLY -Preparation for Bavaroise, mousse and Semifreddi. LILLY are a flavourless base products, ready to be used at cool temperatures, in the preparation of fresh cream-based confectionery such as Bavaroise, mousse, ice-cream cakes, 'panna cotta' etc. The LILLY are extremely easy to use and guarantees unbeatable levels of high quality. No more lengthy initial preparations such as the weighing out of individual ingredients; consistent high quality; appetising taste and look; possibility of using numerous flavourings. Furthermore, specialities made using LILLY remain practically unaltered by freezing or cutting. LILLY NEUTRAL can be used as stabilizer of the fresh cream adding 50g/liter before whipping; it is advisable to reduce the dose of sugar of 20g/liter.

Packaging:

LILLY NEUTRAL, CHOCOLATE, TIRAMISU, STRAWBERRY, RASPBERRY, LEMON, YOGHURT, PEAR, CHEESE and STRACCIATELLA

Directions for use for LILLY NEUTRAL, CHOCOLATE, TIRAMISU, STRAWBERRY, LEMON, RASPBERRY and PEAR:

LILLYg 200
Water or milk g 200/300 (according to the type, see packaging)
Cream g 1.000

Whip the cream, water or milk and LILLY in a planetary mixer with whisk. The product can also be used with the indirect method by previously mixingLILLY with the water or milk using a whisk and then adding the unsweetened and slightly whipped cream.

Warning:
- add sugar to the cream if considered necessary.
- in case of cream's vegetable substitutes are used, we suggest to follow this recipe: vegetable cream g 800, water g 400/500, LILLY g 200. We recommend not to whip the mixture for long time in order to avoid a too strong consistency.

Direction to use for LILLY YOGHURT and KAESE:

LILLYg 200
Water g 500
Unsweetened whipped cream g 500/600 (according to the type, see packaging)

Whip LILLY and water with whisk then add gently the unsweetened whipped cream.

Direction to use for the realization of jellied fruit fillings:

Fruit pulp (raspberry, strawberry, lemon, orange, etc.) 250g
Likewarm water 25 g
LILLY NEUTRAL 50 g

Stir water with fruit pulp, warm the mixture at 45-50°C then add LILLY NEUTRAL blending with whisk. Pour the mixture into small glasses or silicone moulds and place in freezer until completely hardening. Use for filling entremets, mousses, bavarois, etc.

Direction to use for the realization of chocolate mousse:

RENOchocolate (dark, milk or white) 600 g
Liquid cream 300 g
Whipped cream (with the addition of 100 g LILLY NEUTRAL) 700 g

Melt the chocolate at 45-50°C, add it to the liquid cream stirring them until a soft and homogeneous ganache is obtained. Incorporate the cream just whipped stirring gently. To obtain an ideal consistency of mousse we suggest not to whip completely the cream and to add it in two times.

Direction to use for the realization of mousse and ice-cream cakes with Italian Meringue:

- Mousse recipe (consumption at +5°C):
LILLY (flavour of your choice) 200 g
Water 300 g
Italian Meringue 300-350 g (with TOP MERINGUE)
Whipped cream 650-700 g

- Ice-cream cakes recipe (consumption at -18°C):
LILLY (flavour of your choice) 200 g
Water 300 g
Italian Meringue 500 g (with TOP MERINGUE)
Whipped cream 500 g

Stir LILLY and water with whisk, add then gently the Italian Meringue. At the end incorporate the whipped cream as last ingredient.