Bananito

Ingredients
Fresh cream 35% fat
gr
1000
Banarerò
gr
200
banana glacage
gr
to taste
Directions

Add 1000 gr. of fresh cream and 200 gr. of Bananerò.
Blend the powder using a whisk, up to achieve a melted powder, then whip up to achieve an average consistency.
Riempire gli appositi stampi bananito e riporre in abbattitore fino ad indurimento totale del prodotto.
Fill  the moulds of Bananito and blast chiler up to its hardening. Finally take out from the mould and glaze with: banana glacage,  lemon glacage, strawberry glacage, chocolate glacage, milk chocolate glacage, Dama Bianca glacage.

 

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fugar commerciale
arte dolce
coronelli