IRCA

Recipes

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Ingredients

CEREAL'EAT FROLLA	g 1.000
eggs	g 100-110
unsalted butter 82% fat	g 400
BURRO DI CACAO	To Taste

Preparation

Mix all the ingredients together in a planetary mixer using a paddle for 5 minutes and half fill the chosen moulds. Top with FRUTTIDOR and decorate the sides with granulated sugar and sliced almonds. Bake at 180-190°C for 25-30 minutes depending on the size of the chosen mould. Use 200 g of mixture for a 15 cm diameter mould.

Ingredients

EMILY CREAM	g 200
water	g 500
fresh ricotta	g 350

Preparation

Mix all the ingredients together in a planetary mixer using a paddle for 5 minutes and half fill the chosen moulds. Top with FRUTTIDOR and decorate the sides with granulated sugar and sliced almonds. Bake at 180-190°C for 25-30 minutes depending on the size of the chosen mould. Use 200 g of mixture for a 15 cm diameter mould.

Ingredients

FRUTTIDOR CILIEGIA ROSSA	g 500
water	g 50
LILLY NEUTRO	g 50

Preparation

Mix all the ingredients together in a planetary mixer using a paddle for 5 minutes and half fill the chosen moulds. Top with FRUTTIDOR and decorate the sides with granulated sugar and sliced almonds. Bake at 180-190°C for 25-30 minutes depending on the size of the chosen mould. Use 200 g of mixture for a 15 cm diameter mould.

Recipes