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TANGELO & WHITE CHOCOLATE ESQUIMO PIE
Recipe for approx. 12 Eskimo Pies Tangelo Sorbet Ingredients Ravifruit Tangelo Puree 1kg Sugar 310g Glucose 100g Fiber (optional) 25g Water 260g Sorbet Stabilizer 6g Method Heat the water to 30°C. Add the glucose, the fiber and ¾ of the sugar. Mix the stabilizer with ¼ of the sugar, and add the mixture when it […]
Recipes
APRICOT HAZELNUT & MILK CHOCOLATE SLAB CAKE
Hazelnut Crispy Ingredients Feuilletine 250g Toasted Hazelnuts 50g Milk Chocolate Power 41 OR 823 * 250g Olive Oil 10ml Method Melt the chocolate and mix all ingredients together.Spread out on 4mm. Add one layer of sponge. Apricot Sponge Ingredients Ravifruit Apricot Puree 400g Egg Whites 200g Dried Egg White Powder 10g Sugar 100g Flour 260g […]
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