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Designed to be durable, sturdy and to be used in commercial kitchens.
Features include an Exoglass light weight handle and stainless steel wires that cannot pull out.
A simple meringue recipe using Sosa’s Trehalose which is a naturally occurring sugar that acts as a stabiliser and prolongs shelf life and Albuwhip egg white powder, which is five times more stable than egg whites.
Nicolas Haelewyn innovates with his extravagant, but simple, take on a mont blanc!
This entremet is sure to delight the tastebuds over the festive season – Layers of chocolate sponge, raspberry crème, chocolate mousse and a cherry and coconut insert. Covered in a chocolate glaze and finished with a chocolate garnish in the shape of Christmas baubles.
Yeild 2 x 180mm x 45mm Entremets