Dreidoppel's dry powder mix is for the easy creation of Florentine cookies and other crispy desserts. Just mix with chopped nuts.
Chef Tip: Sprinkle Bienetta Mix on top of your creme brûlee for a crack-resistant caramel crust.
Recipe:
Directions:
Mix 7 oz (200 g) of the Bienetta Florentine Mix and 8.80 oz (250 g) of cold water (77°, 25°C). Fold into the 35 oz (1,000 g) of medium peak whipped cream. Pipe the prepared mousse into individual rings or cups. Chill to set, approximately 1 hour before serving.