Kiss | Veliche

Name: Kiss | Veliche
Ingredients: 120 g Eggs whites; 200 g Sugar; 2 g Lemon zests; 3 g Orange blossom; 80 g Raspberry puree; 40 g Gelatin mass (1/5); 100 g Mascarpone; 350 g Obsession 30 Belgian white chocolate; 390 g Strawberry puree; 400 g Fresh cream 35%; 4 g Vanilla bean; 30 g Gelatin mass (1/5); 180 g Obsession 30 Belgian white chocolate; 400 g Liquid cream 35%

www.veliche.com

I. COMPOSITION 3 cakes Lemon meringue Strawberry cream Vanilla chocolate chantilly II. LEMON MERINGUE 120 g Eggs whites 200 g Sugar 2 g Lemon zests 3…

Keywords

then whip firmly
add zests at the end. Pipe on silicon mat with nozzle N°10
squares of 10 cm side. Bake 3 hours at 90°C
pipe a 1 cm layer of strawberry cream
stick some freeze dry raspberries and sugar paste lips from Leman Decorations .

View full recipe on www.veliche.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.

Share this recipe: