Pastry
Ingredients
Procedure
Benefits
Cremoso limone e bergamotto
by Andrea Fiori
Food family: Dessert
Irinox model: MF 85.2
Weight: 1800 gr
Thickness: 4 cm
Cycle used: Double Ring Mousse
Temperature: -18°C
Initial temperature of the food: 70°C
Time: 90 min.
Ventilation level: 4
Albume gr 470, zucchro gr 440, succo di limone gr 290, zeste limone gr 9, gelatina in polvere gr 11, acqua gr 55, succo di bergamotto gr 90, sale gr 3, burro gr 440.
Procedure
Ammollare la gelatina con la sua acqua, mescolare assieme tutti gli altri ingredienti e cuocerli a 84°C, aggiungere la gelatina, emulsionare e versare negli stampi. Abbattere.
Benefits
Raffreddando in positivo posso togliere gli stampi subito con molta facilità.
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Assistance
After-sales service always efficient. We have great attention for all our customers.
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Service
A dense network of qualified TSC at your service 24/7.
Find the IRINOX TSC nearest to you: - Technical Support Centre in Italy
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Contact us
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Direct line:
+39 0438 2020 - Ask for information
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