500 g cream 250 g Pâte à bombe 400 g fresh strawberries 50 g Fabbri Strawberry Delipaste or Mixybar 50 g Fabbri Pannamousse
Whip together the cream, Pannamousse and Pâte à bombe. Finally, add the pureed strawberries with the Delipaste or Mixybar.
Pour the parfait into a dessert cup and chill in a blast chiller. Store at -18°C. Remove the dessert from the freezer 10 minutes prior to serving. Decorate with Strawberry frosting and meringue.
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