Raspberry Yuzu & Ivory Chocolate Mousse Cake


Working Method

Hazelnut Moist Golden
  • Mix all together at medium speed during 3 minutes. Bake at 180°C for about 13 minutes.

Raspberry Yuzu Filling
  • Warm puree with ripped vanilla pod and add Bavarois Neutral Gelatine Free.

Ivory Chocolate Mousse
  • Melt Belcolade Blanc Selection together with milk. Stir in Bavarois Neutre. Fold in whipping cream gently.

Green Glaze
  • Warm the glaze together around 45°C and cool 35°C or 37°C before using it.

Recipe Complexity

Complexity level:  


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