UNIGRÁ S.p.A.

Piñha Colada

Decor up sugar free

Crumble classic

Pannatex

Pineapple paste

Coconut paste

Summer party variegato

Brunella hazelnut

9 Steps
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Decor up sugar free 30g
Crumble 300g
Pannatex 60g
Pineapple paste 75g
Coconut paste 100g
Water 140g
Decor up sugar free 400g
Pannatex 40g
Water 100g
Summer party variegato 400g
Stacciatella dark superior 100g
Brunella 500g

Method

  1. Prepare a crumble discs, mixing crumble cocoa and Decor Up, then freeze it.

  2. Pour Caravella crunch ciocco avorio in a little sphere mould and freeze it.

  3. Scale pineapple, coconut paste and water. Warm it up and add Pannatex, then mix it with a whisk.

  4. Add Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula. Then pour in the mould.

  5. Add crunchy avorio insert and freeze it.

  6. Preare the Brunella hazelnut glaze scaling Brunella and stracciatella, then warm it up a little.

  7. Dipp the cake in the glaze and when is almost cristalized scratch it with an iron brush. Then put it on top of the crumble discs.

  8. Prepare summer party gelee, scale hot water and Pannatex then add summer party variegato.

  9. Drop it in the hole of the cake.

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