Caonova Triple Mousse

METHOD

CAONOVA 53 MOUSSE
In a saucepan, bring the milk and heavy cream to a boil. Add the softened gelatin sheets and pour the mixture over the CAONOVA 53. Finally, fold in the whipped cream.

CAONOVA MILK MOUSSE
Heat the milk to 75°C, then add the gelatin sheets and CAONOVA MILK. Blend with an immersion blender until smooth. When the mixture cools to 35°C, fold in the whipped cream.

CAONOVA WHITE MOUSSE
Heat the milk to 75°C, then add the gelatin sheets and CAONOVA WHITE. Blend with an immersion blender until smooth. When the mixture cools to 35°C, fold in the whipped cream.

CAONOVA 53 GLAZE
Combine all ingredients in a pitcher and blend with an immersion blender. Let it cool to 35-38°C before using for coating.

ASSEMBLY
Place a piece of sponge cake at the bottom of each glass. Then, fill with CAONOVA 53 MOUSSE up to one-third and place in the freezer. Once frozen, fill the next one-third with CAONOVA MILK MOUSSE and repeat the process with CAONOVA WHITE MOUSSE. Put them back in the freezer for a few hours. Once they are well frozen, remove them from the freezer and cover with CAONOVA 53 GLAZE.