Products

Description:

Direction to use:

- ITALIAN MERINGUE:

TOP MERINGUE                            1000 g

Water (room temperature)  500-700 g

Whip the ingredients in the planetary mixer with adequate capacity for 6/7 minutes at high speed until you get a voluminous and compact mixture. Use then the obtained mixture to decorate cakes flambés or to realize mousses, Bavarian creams or buttercreams.

NOTICE:

- for a better stability it is advisable to use water at a temperature of 60°C.

- inferior whipping times to the stated ones determinate a lower stability of the meringue.

- MERINGUE FOR COOKING:

Using the same dosages of Italian Meringue, TOP MERINGUE can be employed to obtain meringues and "spumiglie"  in the oven; the whipped product must be baked at 80-100° C for at least 4 hours and however until you get a well-dried product.

- MOUSSE and ICE-CREAM CAKES:

- Mousse recipe (consumption at +5°C):

LILLY (flavour of your choice)          200 g

Water                                                  300 g

Italian Meringue                               300-350 g (with TOP MERINGUE)

Whipped cream                                650-700 g

- Ice-cream cakes recipe (consumption at -18°C):

LILLY (flavour of your choice) 200 g

Water                                        300 g

Italian Meringue                     500 g (with TOP MERINGUE)

Whipped cream                     500 g

Stir LILLY and water with whisk, add then gently the Italian Meringue. At the end incorporate the whipped cream as last ingredient.

Lemon meringue pie

SHORT PASTRY RECIPE:

TOP FROLLA                                                  g 1000

Butter or short pastry margarine               g 350

Whole eggs                                                   g 150

Sugar                                                             g 120

Combine all the ingredients in a mixer equipped with paddle attachment until they are well amalgamated then put the mixture into a refrigerator and leave for at least an hour. Use a pastry sheet maker to roll out a sheet of about 4mm thickness. Line a pie tin, prick the bottom and bake at 210-220°C for 10-15 minutes. Leave to cool completely, then place a layer of CREMIRCA LEMON on the short pastry base.

ITALIAN MERINGUE RECIPE:

TOP MERINGUE                              g 1000

Water (room temperature)         g 500-700

Whip the ingredients in the planetary mixer with adequate capacity for 6/7 minutes at high speed until you get a voluminous and compact mixture. Decorate the surface with meringue peaks. Place in a hot oven to get a golden finish or 'scorch' the meringue peak tops.

NOTICE:

- for a better stability it is advisable to use water at a temperature of 60°C.

- inferior whipping times to the stated ones determinate a lower stability of the meringue.

Pavlova

PAVLOVA           

TOP MERINGUE            g 250

Water                              g 150

Whip the ingredients in a planetary for 6/7 minutes at full speed. Place on baking sheet and bake in the oven at 80°C. for 6 hours with the humidity-valve open.

CREAM MOUSSE             

Cream (35% fat)               g 500

LILLY NEUTRO                  g 100

Water                                g 100

JOYPASTE AMORENERO g 15

Mix the water with the JOYPASTE, combine and mix LILLY NEUTRO; add the semi-whipped cream and mix gently until you have a soft texture, fill silicone moulds and freeze them.

Place the pavlova on the plate, fill with FRUTTIDOR STRAWBERRY, decorate with quenelle of Cream mousse, strawberries and strawberry sauce.

Strawberry and lemon tarts

SHORTBREAD:  

TOP FROLLA       g 1000

Butter                 g 350

Whole eggs       g 150

Sugar                 g 120

Knead all the ingredients in a planetary mixer equipped with a paddle until you obtain a smooth dough and place in refrigerator for at least 1 hour. Roll out with a sheeter to a thickness of 4 mm, line the 10 cm cake moulds, punch holes on the bottom and bake at 200°C for 10-15 minutes. Let it cool off completely and remove from the moulds.

ITALIAN MERINGUE:      

TOP MERINGUE                g 1000

Water (room temp.)       g 500-700

Whip the ingredients in the planetary mixer with a suitable capacity for 6-7 minutes at high speed until you get a voluminous and compact mixture. Place 1 cm of the cream (obtained by mixing 50% CREMIRCA LEMON and 50% custard cream made with TOP CREAM) on the bottom of the shortbread disks. Put fresh strawberries on half of the total surface and decorate the remaining surface with small meringues. Lightly toast the meringues with a blow torch.