In a planetary bowl, mix the granulated sugar with the dry egg white powder. Add 65 gr. of Purèe DìFrutta Strawberry heated up to 35 ° C and start whipping with a whisk. Add slowly the previously rehydrated melted gelatin and whip until a well-supported meringue is obtained. Add to the meringue the second part of the puree (200 gr.) mixed with the Paste DìFrutta Strawberry and lighten up with the whipped cream partially whipped, mixing gently with a spatula.
Limoncello frangipaneIn a stand mixer with the whisk, whip the soft butter with the sugar; gradually add the eggs alternating with the flour and almond powder. Finally, add the Pastafrutta Lemon and the Profumi d’Italia Limoncello. Fill the lemon shortcrust tartelets previously smeared with a light layer of Profumi d’Italia Limoncello with 45 gr. of frangipane. Bake in the oven at 165 º C for about 20 minutes.
Lemon ShortcrustIn a planetary mixer with the flat beater, work the cold butter, cut into cubes with the flour until it crumbles. Add the granulated sugar and then gradually the eggs. Finally, add the PastaOro Lemon and the red colour. Leave to cool in the refrigerator for a couple of hours, then cut pieces of 45 gr. and prepare some tartlets of 7 cm in diameter.
Red GlazeMicrowave the Topgel Mirror Neutral until it is well fluid (85° C) then add the red colour. Emulsify well with a mixer and reheat again to 85° C. Glaze the cake by spraying the glaze with an air compressor at a distance of 20 cm. until it is completely covered.
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