Lemon Snails
INGREDIENTS
For the mousse:
200 gr My mousse Lemon
300 gr Cold Milk
1000 gr Whipped Cream
For the biscuit:
250 gr Peeled almond flour
400 gr Yolk
200 gr Whole Eggs
600 gr Albumens
360 gr Sucrose
65 gr Syrup sugar
inverted 81 Laped
320 gr Flour
For the insert:
150 gr Mamma è mia
60 gr Water
30gr Lemon Juice
PROCEDURE
For the mousse:
Mix My Mousse lemon with milk or water, add the whipped cream twice and mix gently. Fill the molds and place in the freezer or refrigerator.
For the biscuit:
Mix the blanched almond flour in a stand mixer.
Gradually add the egg yolks with the whole eggs, then fold in the beaten egg whites with the sucrose, flour and Inverted 81 Laped sugar syrup. Bake at 230°C for 8 minutes.
For the insert:
Blend all the ingredients together and bring the mixture to a boil. Hot cast onto silicone or steel insert molds and freeze or knock down.
DESSERT ASSEMBLY
Pour into the mold containing the frozen Mamma è Mia! insert, the lemon mousse, then place the biscuit on top of the mousse and put everything to freeze. Unmold the monoportions from the molds.