FRUTTIDOR LAMPONE |
LILLY NEUTRO |
Acqua calda |
CREMIRCA LIMONE |
TOP MERINGUE |
acqua |
Raspberry jelly
Ingredients
Preparation
Heat the water in the microwave, dissolve the LILLY NEUTRO and finally add the FRUTTIDOR LAMPONE.
Strain into half-sphere molds and freeze. Once hardened, join 2 hemispheres to create a ball.
Lemon light cream
Ingredients
Preparation
Whisk TOP MERINGUE in water with a whisk for 6/7 minutes at medium speed.
Once the meringue is ready, add the LEMON CREMIRCA and mix gently.
Final composition
Create a shirt inside the lemon cup with the PRALIN DELICRISP LEMON MERINGA, once hardened dress with a pastry bag the light lemon cream and insert the raspberry gelled ball.
Overlap the other part of the lemon cup always filled with light cream and freeze.
To decorate, spray golden powder on the lemon peel.
