June's recipe

Our recipe of the month: Variety of Bavarian Desserts.

Recipe 

500
625
2.500
300

g
g
g
g

 

Zeesan
water
whippinig cream
Swiss Roll

 

Filling

1.500 g   Frutafill      

Finishing

   300 g  

Paletta Miroir Neutral

     

Decoration

   300 g  

Scaldis Milk

     

 
Method

Put a plastic sheet of 4 cm height and 20 cm length into a ring with a diameter of 5 cm.
Place a slice of swiss roll onto the bottom.
Pipe a dot Frutafill (25 g) onto the swiss roll.
Mix the Zeesan (any flavour) with the water.
Blend the semi whipped cream or topping carefully with the Zeesan/water mixture.
Add approx. 60 gram bavarian into the ring and flatten the surface.
We advice to put the bavarian for one hour inside the refrigerator before freezing, to get an optimal setting.
Put the Paletta Miroir (any flavour) on top of the bavarian and release the plastic sheet.
Make a raster with Scaldis on a plastic sheet of 5 cm height and 21 cm length, pull around the bavarian.
Put back into the freezer and release the plastic before further use as decoration.

Yield 60 pieces.

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