Candied sourcherries Vayra 1905 22-24 caliber
Special product of the Vayra tradition. Since the first postwar period Mario Vayra had developed a unique recipe and procedure for candying his favorite fruit. The 20224 caliber allows to release strong and unmistakable aromas and flavors, enhanced by the candying process that allows to maintain the crunchiness of the fruit. The product is excellent for decorating ice cream, cakes, desserts and cocktails.
| Size |
|---|
RECIPES & VIDEO RECIPES
Sakura
| Ingredients | Dosage g./l. |
|---|---|
| BASE BIANCA | 4000 |
| 160 | |
| Pasta Mandorla Pura Bianca 100% | 280 |
| Bella Bianca | At Will |
| Candied sourcherries Vayra 1905 22-24 caliber | At Will |
| LAMINATED ALMOND | At Will |
Preparation
Mix milk and cream, add BASE BIANCA slowly until a homogeneous mixture without lumps is obtained.
Add the CIOCCOBIANCO and WHITE SWEET ALMOND 100% and mix with a whisk to mix the mixture well.
Freeze the ice cream mix.
Decorate and fill the ice cream with the BELLA BIANCA and LAMINATED ALMOND.
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