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Antilles
Bases
coconut meringue
passion fruit mousse
passion fruit jelly
chocolate for spraying
fresh fruit
Coconut meringue
Beat
add
blend in
grated coconut g 200
tpt g 300 |
Cook at 150°C for 90 minutes.
Passion fruit (maracuja) mousse
Cook at 121°C
add
blend in
maracuja pulp g 1.500
puffed cream g 2.250 |
Jelly
Boil
maracuja pulp g 1.000
sugar g 2.000
sugar g 150 |
with
Halt the cooking with the juice of half a lemon.
Preparation
jelly
cream
meringue
cream
meringue
fresh fruit
Savoy border
Luigi Biasetto
Biasetto Confectionary – Padua
Photo Bianco & Nero - Padua
www.pasticceriabiasetto.it |