Molds for ice-cream parlours
Type of mold: 1 part
Dimensions of the subject: diameter cm 16,5 x h cm 5,6
Dimensions of the mold: diameter cm 18,5 x h cm 6,5
n° of subjects per mold: 1
Weight of the mold: approximately
|KIWI PUREE||gr. 500||Prepare the mold Spring Ice cream Cake code art. 14503 and put it in the blast chiller.
Peel the Kiwis and remove all the black seeds and the white part.
Whip and redue into puree.
Warm the puree up to 70°C and melt isinglass already softened whit its water.
mix everything with the meringue and lighten with whipped cream.
Pour slowly into the Decosil mould and let stabilise inside the blast chiller for at least one hour.
Put again into the blast chiller to well refrigerate the surface.
Serve on a dinner plate decorated as you like.
|WHATER FOR ISINGLASS||gr. 80|
|ITALIAN MERINGUE||gr. 250|
|WHIPPED CREAM||gr. 500|