TRICOLORE

Tricolore

Basic level

IRCA GENOISE

500g

eggs

600g

ZUCCHERO INVERTITO

50g

chopped pistachios

150g

JOYPASTE PISTACCHIO PRIME

50g

LILLY NEUTRO

300g

FRUTTIDOR FRAGOLA

400g

water

300g

PRALIN DELICRISP BLANC

200g

JOYPASTE PISTACCHIO 100%

30g

JOYPASTE PANNA COTTA

100g

liquid cream 35% fat

1.000g

MIRROR FRAGOLA

MIRROR KIWI

ROLLÉ AL PISTACCHIO

Ingredients

500g

eggs

600g

50g

chopped pistachios

150g

50g

Preparation

Beat the first three ingredients (together in a mixer at medium speed for 10-12 minutes, gently add the Pistachios and JOYPASTE; spread the mixture evenly onto baking paper to a thickness of 8 mm, then bake for a brief time at 200-220°C with the valve closed. After baking, leave to cool for several minutes, then cover with plastic sheets to avoid drying out, and refrigerate until it is to be used.

GELIFICATO ALLA FRAGOLA

Ingredients

100g

400g

water

100g

Preparation

Beat the first three ingredients (together in a mixer at medium speed for 10-12 minutes, gently add the Pistachios and JOYPASTE; spread the mixture evenly onto baking paper to a thickness of 8 mm, then bake for a brief time at 200-220°C with the valve closed. After baking, leave to cool for several minutes, then cover with plastic sheets to avoid drying out, and refrigerate until it is to be used.

CROCCANTE AL PISTACCHIO

Ingredients

200g

30g

Preparation

Beat the first three ingredients (together in a mixer at medium speed for 10-12 minutes, gently add the Pistachios and JOYPASTE; spread the mixture evenly onto baking paper to a thickness of 8 mm, then bake for a brief time at 200-220°C with the valve closed. After baking, leave to cool for several minutes, then cover with plastic sheets to avoid drying out, and refrigerate until it is to be used.

MOUSSE ALLA PANNA COTTA

Ingredients

200g

JOYPASTE PANNA COTTA

100g

water

200g

liquid cream 35% fat

1.000g

Preparation

Beat the first three ingredients (together in a mixer at medium speed for 10-12 minutes, gently add the Pistachios and JOYPASTE; spread the mixture evenly onto baking paper to a thickness of 8 mm, then bake for a brief time at 200-220°C with the valve closed. After baking, leave to cool for several minutes, then cover with plastic sheets to avoid drying out, and refrigerate until it is to be used.

IRCA products in the recipe