Mereng Pistachio Roul with Mascarpoon and Malina


  • Time 1 hour
  • Servings 6 People
Ingredients
Instructions
  • 1 Heat the oven up to 170 degrees.
  • 2 Egg squirrels to smash salt and sugar in a tight foam.
  • 3 Into the grinded fragmented pistachios (not salted).
  • 4 Put the mass on a glazed pergation paper against it, quantify in the form of a square with a thickness of about 1 to 1.5 cm.
  • 5 Getting 15 to 25 minutes, as soon as the skin gets golden, checking the finger on the slide and lifting it if it doesn't. Fix the torch.
  • 6 Buy cream. On the spoon, be careful to interfere with the mascarpoon cream. I'm gonna hit the whole mass again.
  • 7 Put the pegging rust on the measles of the pergation sharply to the cut board or the second tone, carefully remove the pergament on which it is worn.
  • 8 Distribute cream from cream. Upstairs are uniform.
  • 9 Roll the testo in the steering wheel, helping yourself with the bottom peg.
  • 10 Steal the cannon, the hammers and the mall.
  • 11 Fix 30 to 60 minutes in the fridge.
Nutrition Facts
  • Calories 629
  • Total Fat 45,3 g
  • Protein 14,2 g
  • Total Carbohydrate 629 g
You might also like