关于我们
西诺迪斯公司成立于1996年，是中国食品进口和分销行业中的佼佼者。西诺迪斯凭借对中国食品市场的深入了解、高度覆盖的分销网络和高质量的服务，帮助西诺迪斯稳步发展，并与客户及合作伙伴都建立了牢固而积极的合作关系。
食谱介绍
160g Yolks, 120g Sugar, 1000g Mascarpone GALBANI, 350g Egg whites, 70g Sugar
300g Cream 35% President UHT Cream, 7g Gelatine leaves, Amalfi lemon rind, 3g Ground coffee, ½ Vanilla stick, 60g Vanilla extract, 420/450 g per mould.
1. Whip the yolks with the sugar.
2. Make a Swiss meringue with the whites and the sugar.
3. Whip the cream placing the ground coffee in the inside.
4. Soak the gelatine and melt it with vanilla extract.
5. Delicately dilute the mascarpone with the yolk, the meringue and finally the cream.
6. Add the vanilla seeds.
400g Espresso “ristretto”, 220g Sugar, 100g Glucose, 20g Sugar, 14g Pectin NH, 2g Gelatine leaves, 1 Lemon zest.
1. Add the pectin to the sugar.
2. Bring the espresso to a boil with the glucose and the sugar.
3. Then add the sugar – pectin mixture and boil for 1 minute.
4. Add the gelatine and the lemon zest.
5. Cool and drain into the rings.
6. Freeze.
1000g Crème Anglaise, 100g Coffee grains, 9g Coffee powder, 600g Tanariva Chocolate, 1100g per frame.
1. Make a traditional crème Anglaise, and add the coffee grains previously heated in the oven.
160g Yolks, 120g Sugar, 1000g Mascarpone GALBANI, 350g Egg whites, 70g Sugar, 300g Cream 35% President UHT Cream, 7g Gelatine leaves, Amalfi lemon rind, 3g Ground coffee, ½ Vanilla stick, 60g Vanilla extract, 420/450 g per mould.
1. Whip the yolks with the sugar.
2. Make a Swiss meringue with the whites and the sugar.
3. Whip the cream placing the ground coffee in the inside.
4. Soak the gelatine and melt it with vanilla extract.
5. Delicately dilute the mascarpone with the yolk, the meringue and finally the cream.
6. Add the vanilla seeds.
Cut two rectangles out of the biscuit using frames of 24x34 cm.
Soak it in the espresso. Pour the coffee Tanariva cream.
Keep in the freezer. As soon as it is possible and before the structure becomes completely frozen, cut
8cm squares from the side for the inserts.
Prepare 10cm cubes from the side on a plate with a laminated sheet.
Glue the medium Structura Pyris moulds in the cube moulds and on the laminated sheet, slightly
heating the surface.
In this way, when it comes out of the mould, we will obtain some holes for putting the coffee gelatine
in which goes with the tiramisu.
Keep refrigerated or in the freezer so that the whole cools well (pay attention to the freezer to avoid
the Structura from detaching).
Make the mascarpone mousse and then pour about 250g into the moulds.
Insert a first square insert and the Crunchy Pearls.
Pour in 100g of mascarpone mousse. Insert the second insert.
Pour in 50g mascarpone mousse and cover the top with crunchy pearls.
Finish the assembly by arranging a square of biscuit of 8cm on the side. Deep-freeze the whole.
Spray, with chocolate mixture enriched with 7% of instant coffee.