For cinnamon biscuit

Beat the Margarine FAMA Imperial Soft with the sugar and the FAMA Baking Powder in the feather mixer until fluffy. Then, slowly add the eggs, water, cinnamon and finally the flour. Mix gently until all the ingredients are incorporated. Cut with a flat corn on a paper towel and bake in a preheated oven at 170-180 ° C for about 15-20 minutes.

For the yogurt mousse

Place the Yogurt Mousse Top chef and milk in the mixer and beat for 1 minute at slow speed and 2 minutes at high speed until tight.

Moulding

Put the yogurt mousse in a silicone form, fill with Mango Delicious Variegate Torronalba, cover with the cinnamon biscuit that we have already scrubbed and blend with Unsalted Lactic Butter 82% De Brandt to stabilize the base and freeze. Next, unload and place the Crystal Mirror Lemon topping on top of the overlay. Finally, decorate with gooseberries and Chocolate Haya 60% Eurocao.