Lemon Mousse Verrine


  • Fold Cremfil Lemon into whipped Ambiante until smooth. Set aside.
  • Using a whip attachment whip Ambiante until stiff peak is obtained
  • Make up crumble and bake at 350°F until golden brown. Allow to cool.
  • Prepare crumble by adding all ingredients into mixer with paddle attachment and mixing until crumbly. Bake and allow to cool.
  • Place a small amount of crumble into the verrine.
  • Pipe a small amount of Topfil Choice Strawberry on top of crumble.
  • Pipe lemon mousse on top and garnish as desired. 

About this recipe

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