Parfaits & mousses

Iced Biscuit

Name: Iced Biscuit
Prep time: 20 min
Yield: 1080 g
Ingredients: 200 g Liquid egg yolks; 200 g Liquid egg whites; 120 g Caster sugar; 120 g Caster sugar; 40 g Water; 400 g Heavy cream 35%

Ingredients

Target weight (g)

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Liquid egg yolksg

Liquid egg whitesg

Caster sugarg

Waterg

Heavy cream 35%g

Total1080 g

Preparation steps

1
Make pâte à bombe: whisk yolks + hot sugar syrup (121°C) until cool.
2
Add flavouring (vanilla, fruit purée, liqueur).
3
Fold in whipped cream.
4
Pour into ring-lined or silicone moulds.
5
Freeze minimum 6h.
6
Unmould, decorate and serve.

Nutritional values

Per 100g

Calories

282.0 kcal

Protein

5.8 g

Carbs

23.7 g

Sugars

23.6 g

Fat

18.2 g

Saturated fat

9.9 g

Fibre

0.0 g

Salt

0.1 g

Allergens

EggsMilk

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