SOUFFLE' DI FRUTTA ● Avvolgete una fascetta doppia di carta pergamena attorno allo stampo più alta di 3-5 cm ● Wrap a double strap of parchment paper around.

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Presentation transcript:

SOUFFLE' DI FRUTTA ● Avvolgete una fascetta doppia di carta pergamena attorno allo stampo più alta di 3-5 cm ● Wrap a double strap of parchment paper around the die higher than 3-5 cm

● Incorporate con una spatola la meringa italiana con il purè di frutta, poi unite la panna montata ● Incorporated with a spatula the Italian meringue with fruit puree then add the whipped cream

● Versate il composto nello stampo riempiendolo fino all'orlo della fascetta ● Pour the mixture into the mold filling it to the brim of the strap

● Livellate la superficie con una spatola tenuta a bagno nell'acqua calda ● Level the surface with a spatula held in hot water

● Mettete il souffé in freezer per 2 ore finché non è diventato sodo. Non meno di 20 minuti prima di servire, togliete la fascetta di carta. Lisciate il bordo con una spatola e decorate. ● Put the souffè in freezer for 2 hours until it became hard. Not less than 20 minutes before serving, remove the paper strip. Smooth the edge with a spatula and decorated.