A historical dessert, ever a part of my creations. Almond and pistachio crunch, light mascarpone mousse and pistachio bavarois topped with chocolate mirror glaze.
A historical dessert, ever a part of my creations. Almond and pistachio crunch, light mascarpone mousse and pistachio bavarois topped with chocolate mirror glaze.
INGREDIENTS: Pasteurised fresh CREAM, Mascarpone cheese (pasteurised CREAM, acidity corrector (citric acid)), Almond Genoise (ALMOND paste, sugar, PEANUT oil, hen EGG white, BUTTER, WHEAT flour type 00, potato starch), UHT whole cow’s MILK, Pasteurised EGG yolk, Sugar, Chocolate mirror glaze (sugar, water, UHT single cream (MILK cream, thickener (carragenin)), cocoa powder, food grade gelatine, glucose syrup), Paste of green PISTACHIO from Bronte PDO, Inverted sugar, Water, Food grade gelatine, PISTACHIO NUTS, Rice starch, Food grade colouring. May contain: soy.
Directions: after defrosting, store in the refrigerator and consume within 2-3 days. Frozen product. Store at -18 °C.
