Cookie Cutter to Flow Recipe the biscuit base is looking great and tasting wonderful. Everything is so right I was inspired by the Cookie Cutter to Flow It is a nice flavor for adults.
Ingredients:
a Genoese
30x40 cm *
2 tablespoons soup
apricot jam
1 tsp tablespoons water
For the cream
350 g strawberries
3 sheets of gelatin
juice of one lemon
30 cl of fresh cream
very cold
50 g sugar
2 tablespoons soup
apricot jam
For decor
icing sugar
8 raspberries
whipped cream
Method:
Mount the cold whipped cream in by incorporating small amounts icing sugar. Soften the gelatin in a little water.
In a saucepan, heat the lemon juice, drain the gelatin and dissolve in the hot juice. Mix strawberries for grout.
Stir in lemon juice with strawberry juice, add whipped cream, stirring gently with a wooden spoon, cover with plastic wrap and refrigerate the Heat apricot jam with water and brush biscuit.
Spread strawberry cream on the biscuit and roll gently. Book the biscuit in the fridge until serving.
Sprinkle with icing sugar, garnish with whipped cream and raspberries.
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| Cookie Cutter to Flow Recipe |
