Milk g 400 Semi-whipped cream g 750 Pastovopan g 200 Moussecream g 200 Pure Pistachio Delipaste g 120
Bring the milk up to 60°C, blend in Moussecream and dilute well. Add Pastovopan and pistachio Delipaste. Bring it up to 12°-15°C. Add semi-whipped cream.
STRUCTURE OF THE CAKE Put a layer of almond and pine nuts Crockoloso on the bottomof the glass and prepare a layer of pistachio Bavarese. Spread it with Amarena Fabbri Topping heated at 35°-45°C. Decorate with pistachio brittle, cocoa nibs and an Amarena Fabbri.
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