GLASSA PER COLOMBE E VENEZIANE (Persigold)

Icing for Colomba and Veneziana

Intermediate level

Procedure

Ingredients

1.000g

confectioner's sugar

500g

egg whites

600g

Preparation

Mix PERSIGOLD and icing sugar in a planetary mixer equipped with paddle attachment then add egg withes gradually until the ideal consistency is obtained.

Crafted using IRCA Group professional solutions