Iced almond biscuit

WITH ITALIAN MERINGUE AND SEMIFREDDO BASE

POWERED BY

Gelecta product

Ingredients

  • 200 g Italian meringue
  • 76 g Gelecta semifreddo base
  • 400 g whipped cream
  • 170 g almond paste
  • -
  • ITALIAN MERINGUE
  • 165 gegg white
  • 55 gdextrose
  • 380 gsugar
  • 75 gwater
  • -
  • GELECTA SEMIFREDDO BASE
  • 110 gegg yolk
  • 220 gsugar
  • 67 gwater
  • 6 gGELECTA
discover the recipe

Sign up for newsletter

You must subscribe to the newsletter to view the recipe.

Name is mandatory.
The last name is mandatory.
Email is mandatory.
Employment is mandatory
Business name si mandatory.
City is mandatory.
You must agree to the privacy policy.
Iced almond biscuit
Welcome to Gelecta
Creative Pastry Lab.

Classes held by World Pastry Champions to design and create the perfect balance between textures and flavors, providing a pure sensory emotion

Sign up Login
Sign up Login