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Passion Meringue schnitte
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Enfold the upstanding sides along the perforation line.
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Make a bavarois by mixing 1 part of Fruffi Plus with 1 part of firmly whipped cream (1:1).
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Put a thin layer of sponge cake in the schittes strip.
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Pipe the first layer of bavarois on the sponge cake (350 gram).
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Press the second layer of sponge cake on the bavarois.
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Pipe the second layer of bavarois (350 gram) on the sponge cake and press the upstanding sides of the strip firmly against the sides of the pastry.
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Smoothen the bavarois lengthwise with a knife (do not touch the sides of the strip).
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Cut the outer sides of the schnitt straight and divide the schnittes strip on the perforation line.
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Smoothen Decofix passion over the top of the schnitte.
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Prepare meringue*. Squirt this on the sides of the schnitte and singe the meringue.
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Put fresh tropical fruit on the schnitte and press with Jelfix Mirror Neutral.
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Place a chocolate decoration on the schnitte.
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Meringue:
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Mix the egg white with 750 gram granulated sugar and heat this mass up to 40° C.
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Batter this mass firmly.
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Add again 750 gram granulated sugar and mix this through the meringue with a spatula.
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Singe the meringue till you reach the requested colour.
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No. of
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No. of
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No. of
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No. of
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No. of
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No. of
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units
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units
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units
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units
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units
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units
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2 |
4 |
6 |
8 |
10 |
12 |
Schnittes strip Carels (for 2 schnittes) |
pc |
1 |
2 |
3 |
4 |
5 |
6 |
White sponge cake layer 7,5x39x0,9 cm |
pc |
2 |
4,000 |
6,000 |
8,000 |
10,000 |
12,000 |
Firmly whipped cream |
kg |
0,350 |
0,700 |
1,050 |
1,400 |
1,750 |
2,100 |
Fruffi Tropical Plus |
kg |
0,350 |
0,700 |
1,050 |
1,400 |
1,750 |
2,100 |
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Decofix Passion |
kg |
0,075 |
0,150 |
0,225 |
0,300 |
0,375 |
0,450 |
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Fresh tropical fruit |
kg |
0,025 |
0,050 |
0,075 |
0,100 |
0,125 |
0,150 |
Jelfix Mirror Neutral |
kg |
0,005 |
0,010 |
0,015 |
0,020 |
0,025 |
0,030 |
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Meringue |
kg |
0,075 |
0,150 |
0,225 |
0,300 |
0,375 |
0,450 |
Chocolate decoration |
pc |
2 |
4,000 |
6,000 |
8,000 |
10,000 |
12,000 |
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