THE PURE ITALIAN CREAM

Excellence in a can.
Delicious and well rounded, pristine whipped cream also boasts an excellent hold, guaranteed by its 33% fat content. made with only italian milk and already sweetened, it’s ideal to enrich all your desserts, even ice creams and hot drinks.

Excellence in a can.
Delicious and well rounded, pristine whipped cream also boasts an excellent hold, guaranteed by its 33% fat content. made with only italian milk and already sweetened, it’s ideal to enrich all your desserts, even ice creams and hot drinks.

THE PURE ITALIAN CREAM

MANGO TAGLIATELLE WITH RASPBERRIES AND CREAM

Ricepe

Ingredients

  • 1 mango
  • 100 g raspberries
  • q.s. Pristine Dairy Spray 33%
  • a few curls of chocolate

For the syrup

  • 1 dl of water
  • 50 g sugar
  • 3 slices of ginger
  • 1 sprig of mint
  • 3 green peppercorns

Preparation of the syrup

Versare in una casseruola l’acqua,  lo zucchero, lo zenzero e il pepe verde. Portare dolcemente a ebollizione e cuocere per 1 – 2  minuti e lasciar raffreddare aggiungendo la menta.

Preparation Mango’s Tagliatelle

Pulire il mango e tagliarlo a fettine sottili con l’aiuto di una mandolina. Farle marinare nello sciroppo per 15 minuti for 15 minutes and then drain.

Decorations

Distribuire le “tagliatelle” di mango su un piatto aggiungendo i lamponi. Decorare con riccioli di cioccolato e guarnire con Pristine Dairy Spray 33%.

MANGO MOUSSE

Ricepe

Ingredients

  • Biscuit
  • 3 eggs
  • 60 g sugar
  • 60 g flour

Mousse on the handle

  • 340 g mango puree
  • 50 g sugar
  • 250 g whipped cream
  • 10 g gelatin sheets

For decoration

  • 200 g of milky touch cream Hulalà by Pristine
  • chocolate leaves
  • some raspberries
  • mint leaves

Biscuit preparation: 

Beat the egg yolks with 40 g of sugar. Incorporate the flour and finally the egg whites whipped until stiff with the remaining

 sugar. Spread the mixture over wax paper and bake in preheated oven at 180 degrees for about 15-20 minutes.

Preparation of mango mousse

Pour into the hemispherical molds, place the biscuit disk on top, and let it cool in the refrigerator for at least 2 hours.                                                                                                                                                                                               

Finishing

Unmold the mango mousses, decorate them with Milky Touch cream Hulalà by Pristine, and chocolate leaves,

 mint and raspberry.