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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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Squirt balls of whipped cream on the sides.
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Plunge the balls in liquid white chocolate (10% oil added).
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Place fresh fruit on the schnitte.
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Jellify the schnitte and the chocolate with Jelfix Spray Neutral.
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| |
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No. of |
No. of |
No. of |
No. of |
No. of |
No. of |
| |
|
units |
units |
units |
units |
units |
units |
|
|
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 or Fruffi Lemon |
kg |
0,350 |
0,700 |
1,050 |
1,400 |
1,750 |
2,100 |
|
|
|
|
|
|
|
|
Balls of whipped cream |
kg |
0,110 |
0,220 |
0,330 |
0,440 |
0,550 |
0,660 |
White couverture (weakened with oil) |
kg |
0,040 |
0,080 |
0,120 |
0,160 |
0,200 |
0,240 |
|
|
|
|
|
|
|
|
Fresh fruit |
kg |
0,090 |
0,180 |
0,270 |
0,360 |
0,450 |
0,540 |
Jelfix Spray Neutral |
kg |
0,035 |
0,070 |
0,105 |
0,140 |
0,175 |
0,210 |
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