TOP FROLLA |
burro |
tuorlo d'uovo |
VIGOR BAKING |
sale |
FRUTTIDOR LAMPONE |
acqua |
LILLY NEUTRO |
TOP MERINGUE |
panna |
TOP CREAM |
CREMIRCA LIMONE SP |
FROLLA BRETONE
Ingredients
Preparation
Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters. Place in a freezer until complete hardening. Unmould and cut squares or rectangles of the same size (or slightly smaller) than the bottoms of Breton short-crust pastry.
GELIFICATO AL LAMPONE
Ingredients
Preparation
Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters. Place in a freezer until complete hardening. Unmould and cut squares or rectangles of the same size (or slightly smaller) than the bottoms of Breton short-crust pastry.
MERINGA ALL’ITALIANA
Ingredients
500g
water
275g
Preparation
Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters. Place in a freezer until complete hardening. Unmould and cut squares or rectangles of the same size (or slightly smaller) than the bottoms of Breton short-crust pastry.
CREMA AL LIMONE
Ingredients
Preparation
Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters. Place in a freezer until complete hardening. Unmould and cut squares or rectangles of the same size (or slightly smaller) than the bottoms of Breton short-crust pastry.
