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Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
The best allround cooking cream for you as a professional.
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To challenge himself, Simone Devasini adds new products to his range every month.
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For 10 servings
500 ml Debic Tiramisù
150 g white chocolate
200 g clear coating jelly
100 ml beetroot juice
100 g raspberry purée
30 raspberries
50 ml red berry coulis
50 g red crumble
flower petals
Heat 50 ml Tiramisù and dissolve the white chocolate in it.
Cool to room temperature.
Whip the rest of the Tiramisù until it is airy and add the white chocolate mixture.
Transfer to a piping bag and fill the moulds with the mousse.
Leave to set in the refrigerator and then freeze thoroughly to be able to turn them out.
Heat the clear coating jelly together with the beetroot juice and the raspberry purée and cover the frozen kisses.
Leave to thaw in the refrigerator.
Place the kisses on the plates and finish the dish with the crumble, coulis and raspberries.
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