Mousse Patissier

Lampone Torta Mousse

Scatola da 16 pezzi

SKU: MC-FRM-DOOS

Disponibile

La quantità minima d'acquisto è 1 scatola (16 pezzi)

Numero di scatole

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Dessert trompe-l'œil a forma di lampone. L'esterno presenta un caldo rivestimento di cioccolato rosso lampone dalla tonalità naturale. All'interno si nasconde una leggera mousse al lampone, vivacemente fresca e dal gusto fruttato-acidulo, con al centro una potente composta di lampone.

Dimensioni: 80 - 80 - H50 mm Contenuto: 140 ml

Informazioni nutrizionali

Energy (kJ/kcal)	1181 kJ / 282 kcal
Fat	23,1 g
of which saturates	15,3 g
Carbohydrates	13,7 g
of which sugars	13,3 g
Fibre	1,4 g
Protein	3,7 g
Salt	0,1 g
Ingredients	Framboos mousse 3D fruit [room [room (MELK, LACTOSE), stabilisator: E407], fruitpuree [framboos], EIGEEL [EIGEEL, conserveermiddel: E202, voedingszuur: E330], suiker, water, gelatine (rund)], Framboos interieur 3D fruit [fruitvulling [framboos, suiker, water, gemodificeerd maiszetmeel, voedingszuur: E330, aroma, conserveermiddel: E202, kleurstof (hibiscusconcentraat)], fruitpuree [framboos], suiker, water], coating [suiker, palmolie, weipoeder (MELK, LACTOSE), MELKPOEDER (LACTOSE), emulgator: E492, E322, E472c, aroma], cacaoboter, kleurstof (ponceau 4R). Kan de activiteit en aandacht bij kinderen beïnvloeden.
Allergens	Aanwezig: Ei, Melk
Cross-contamination	Glutenbevattende granen, tarwe, pinda's, soja, noten (amandelen, hazelnoten, walnoten, pecannoten, pistachenoten), sesam
Storage advice	3 maanden bij < -18°C; 4 dagen tussen 2°C en 5°C

The Trend

Google it?

fruit shaped pastries · viral mousse cakes · viral mango taart · trompe-l'œil dessert · #fruitshapedpastry

Fruit shaped pastries, cakes crafted in the exact shape of real fruit, were created by Cédric Grolet, head pastry chef at Le Meurice in Paris. Since 2015, the concept has been adopted by pastry chefs worldwide and has grown into a unique product category. TikTok videos reach hundreds of millions of views each, the hashtags count billions of views, and bakeries offering these pastries sell out daily within the hour.

Production is exceptionally complex: fruit purée interiors in silicone moulds, multi-layered mousse, cocoa butter coating and airbrush finishing. This complexity makes artisanal scaling virtually impossible, making this product particularly interesting as a ready-made assortment.