Apple Pie Verrine
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Ingredients
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Unit of Measurement
- Vanilla Mousse
- 75 g PreGel Five Star Chef Fiordica Gel Evolution - 61124
- 100 g milk
- 500 g heavy cream
- 17 g PreGel Five Star Chef Pannacrema Vanilla - 76776
- Pannasu Whipped Cream
- 30 g PreGel Five Star Chef Pannasú® (Powdered Whipped Cream Stabilizer) - 70208
- 500 g heavy cream
- Apple Pie Verrine
- as needed PreGel Crumbolé® Classic - 64422
- as needed PreGel Apple Pie Arabeschi®-12802
Method of Preparation
Vanilla Mousse
- In a mixing bowl, combine all ingredients.
- Whip to medium peaks and place in a piping bag.
Pannasu Whipped Cream
- Mix together the heavy cream and PreGel Five Star Chef Pannasú® (Powdered Cream Stabilizer) - 70208 until free of lumps.
- Continue to whip to medium to stiff peaks.
- Pipe as desired.
Cookie Butter Cherry Pie Verrine
- Place a small amount of PreGel CrumbOle Classic Arabeschi-64412 in the bottom for your verrine.
- Pipe the cinnamon mousse on top of the PreGel CrumbOle Classic Arabeschi-64412 and allow it to set in the fridge.
- Next place a small amount of PreGel Apple Pie Arabeschi®-12802 on top of the mousse.
- Finish the verrine with some whipped cream and a sprinkle of PreGel CrumbOle Classic Arabeschi-64412.
Verrines used in this recipe available here:
https://shop.pregelamerica.com/verrine-cubic-plastic-cup-175-ml-pmocu%20003