AVOLETTA |
albume |
zucchero semolato |
farina "debole" |
panna 35% m.g. |
latte 3.5% m.g. |
tuorli d'uovo |
LILLY NEUTRO |
FRUTTIDOR PESCA |
RENO CONCERTO CIOCCOLATO BIANCO 31,4% |
LILLY YOGURT |
acqua |
PRALIN DELICRISP BLANC |
BLITZ ICE TOP |
Whip egg white with sugar to obtain a fluffy consistency, then add the powders and stir gently with a spatula. Lay over a tray using a palette knife or using a raplette. Dust with icing suga
Ingredients
Preparation
Whip egg white with sugar to obtain a fluffy consistency, then add the powders and stir gently with a spatula. Lay over a tray using a palette knife or using a raplette. Dust with icing suga
Ingredients
liquid cream 35% fat
100g
milk 3.5% fat
100g
egg yolks
40g
caster sugar
10g
20g
300g
