albumi |
zucchero semolato |
zucchero a velo |
acqua |
panna 35% m.g. |
TOP CREAM |
PASTA AROMATIZZANTE MANGO |
CHOCOCREAM CRUNCHY TROPICAL |
NOBEL PISTACCHIO |
frutta fresca |
MERINGUA TARTLET
Ingredients
egg whites
200g
caster sugar
200g
confectioner's sugar
200g
Preparation
Whip the egg whites with the sugar until strong peak, by hand, add the icing sugar.
Pipe a round disk and drops of meringue over his perimeter to form like a flower.
Bake at 80ºC around 4 hours.
FRUIT CUSTARD CREAM
Ingredients
Preparation
Mix all the ingredients together with a whisk until a smooth and homogeneous consistency is obtained.
Final composition
Glaze the surface of the meringue tart with the NOBEL PISTACHIO, then put it in the refrigerator for a few minutes.
With the help of a piping bag, deposit a generous dose of CHOCOCREAM and some drops of fruit custard cream.
Garnish with fresh fruit and decorate with drops of CHOCOCREAM.
