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Glazed raspberry mousse


Sponge cake
 • 2 eggs
 • 50 g fine sugar
 • 40 g wheat flour
 • 16 g potato starch
 • 13 g melted butter
Raspberry gel
 • 200 g Lauretta raspberry filling 60%
 • 6 g powdered gelatine or 2 gelatine sheets
Raspberry mousse
 • 250 ml 35% cream
 • 200 ml Serena raspberry variegato
 • 200 ml Lauretta raspberry filling 60%
 • 1 tablespoon lemon juice
 • 14 g powdered gelatine or 3.5 gelatine sheets
Mirror glaze
 • 175 g white chocolate
 • 75 ml water
 • 150 g sugar
 • 100 g sweetened condensed milk
 • 10 g powdered gelatine
 • red food colouring


Sponge cake
All ingredients should be at room temperature.
Blend the eggs with the sugar to create a fluffy mass. Sift the flour and the potato starch into the egg mass, stir it using a spatula until everything blends together.
Add the cooled butter and stir gently. Pour the sponge cake mass into a rectangular 20x30 cm baking tray and bake for 12-15 minutes at 170 degrees C.
Wait until the sponge cake cools down, and cut out circles the same diameter as a silicone mould.

Raspberry gel
Soak the gelatine and set aside for 10 minutes. Put the Lauretta raspberry filling 60% in a pot and heat it slightly. Mix the dissolved gelatine with the filling while it is still warm. Pour the mass into a silicone mould with the sponge circles. Refrigerate overnight.

Raspberry mousse
Soak the gelatine and set aside for 10 minutes. Combine the Serena raspberry variegato and the Lauretta raspberry filling 60% with the lemon juice to create a smooth texture. Whip the cream and add the raspberry mousse.

Mirror glaze
Soak the gelatine and set aside for 10 minutes. Boil the water with the sugar in a pot until the sugar dissolves. Add the condensed milk and heat slightly.
Remove the mass from the stove. Add the chopped white chocolate and the gelatine. Mix thoroughly to combine the ingredients. Add the food colouring. You can sift the glaze to remove bubbles.
Optimum serving temperature for the mousse is 30-35 degrees.
Final steps
Fill half of the silicone mould with the mousse. Add the raspberry gel. Pour the rest of the mass into the mould leaving space for the sponge circles. Add the sponge, gently pressing them down.
Freeze the mouse overnight.
Remove the mousse from the moulds the next day, lay on a baking rack, cover the top with the glaze and wait until it stops dripping. Refrigerate again.

ISO PL-EN 22000:2006
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