RUGOSO APRICOT DESSERT
- Level:
-
Difficult
ALMOND COCOA BISCUIT
Used products: ALMOND COCOA BISCUIT
-
85 gbutter
-
135 gfine sugar
-
2 gsalt
Used products: ALMOND COCOA BISCUIT
-
180 geggs
-
170 galmond powder
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20 gDCP-22EXBRU
MOIST VANILLA INSERT
FRESH APRICOT COMPOTE
RUGOSO RARE CHOCOLATE MOUSSE
DARK GLAZE
Used products: DARK GLAZE
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580 g35% fat liquid cream
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290 gglucose
-
220 gDCP-22EXBRU
-
90 ginvert sugar
Used products: DARK GLAZE
-
660 gcaster sugar
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320 gcold water
Used products: DARK GLAZE
-
30 ggelatin 200 Bloom
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