Recipe PISTACHIO LACTOSE FREE BUTTERCREAM
Recipe
Ingredients
PISTACHIO LACTOSE FREE BUTTERCREAM:
- 80 g Water
- 200 g Sugar (II)
- 120 g Eggwhites
- 50 g Sugar (I)
- 450 g Be Better Plant-butter
- 200 g Pure toasted pistachio paste
- 125 g Pistacho praliné 70%
RASPBERRY BUTTERCREAM
- 90 g Raspberry puree (I)
- 28 g Potato protein whip
- 50 g Sugar (I)
- 80 g Raspberry puree (II)
- 200 g Sugar (II)
- 300 g Be Better Plant-butter
Preperation
PISTACHIO LACTOSE FREE BUTTERCREAM:
1. Mix the water with the sugar (II) and bring to 118 ° C.
2. At the same time, start whipping the egg whites and add
slowly the sugar (I) little by little.
3. Poor the sugar syrup on the meringue like an Italian meringue.
4. Whip till 28°C. add the cold butter little by little.
5. Place in a piping bag.
RASPBERRY BUTTERCREAM:
1. Blend the puree (I) and potato protein together, let it rest
for30 minutes.
2. Mix the puree (II) with the sugar (II) and bring to 118 ° C.
3. At the same time, start whipping the protein base and add slowly
the sugar (I) little by little.
4. Poor the sugar syrup on the meringue like an Italian meringue.
5. Whip till 28°C. add the cold butter little by little.
6. Place in a piping bag.
