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coconut meringue
passion fruit mousse
passion fruit jelly
chocolate for spraying
fresh fruit

Coconut meringue
Beat

egg whites g 500

add

sugar g 750

blend in

grated coconut g 200
tpt g 300

Cook at 150°C for 90 minutes.

Passion fruit (maracuja) mousse
Cook at 121°C

sugar g 375
water g 100

add

gelatin g 40

blend in

maracuja pulp g 1.500
puffed cream g 2.250

Jelly
Boil

maracuja pulp g 1.000
sugar g 2.000
sugar g 150

with

pectin g 12

Halt the cooking with the juice of half a lemon.

Preparation
jelly
cream
meringue
cream
meringue
fresh fruit
Savoy border

Luigi Biasetto
Biasetto Confectionary – Padua
Photo Bianco & Nero - Padua
www.pasticceriabiasetto.it


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