Vanilla Cup
Procedure Vanilla mousse Heat 100g of cream to 40°-50°C, add the Fabbri Moussecream+5 and mix well. Add the remaining cold cream and the Pastovopan and chill for 6/7 minutes in the freezer or 2/3...
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 en.fabbri1905.com.
Ingredients
- 500 g cream
- 40 g Pastovopan
- 80 g Moussecream+5
- 20 g Delipaste Vanilla Super
- 100 g water
- 30 g sugar
- 5 g Delipaste Vanilla Super
- 10 g maraschino
- 1600 g whole eggs
- 1000 g caster sugar
- 1000 g flour
- 200 g butter
- Nutty Pistachio to taste
- Croccante Pistachio to taste
- Amarena Fabbri to taste
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