60% hazelnut cream - La Intensa

HAZELNUT (60%), sugar, oils (sunflower) and non hydrogenated vegetable fats, skimmed MILK powder, MILK whey powder, emulsifier: SOY lecithin, flavoring (vanillin).
Hazelnut Origin: Italy.

Warnings for the consumer:
The product may contain shell fragments.

(allergens present are highlighted in UPPERCASE).

(average values ​​per 100 g)*
Calories 612 Kcal/2556 KJ, Fat 54.14 g, Saturated Fat 6.85 g, Total Carbohydrates 22.16 g, Sugars 21.76 g, Protein 10.72 g, Fiber 4.02 g, Salt 0.089 g.

*These values are subject to change depending on production batches and the harvest year. Therefore, the product packaging may contain information different from that shown on our website. Please always read the label, warnings, and instructions provided on the product before using or consuming it.

18 months from the production date.

Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

ETON MESS WITH 60% HAZELNUT CREAM
Doses for 2-3 cups:
• a dozen meringues
• 3 tablespoons of hazelnut cream
• 4/5 strawberries
• 2 apricots
• a handful of blueberries
• a handful of cherries
• 2 tablespoons of Armagnac
• 200 ml of fresh cream
• 2 tablespoons of vanilla icing sugar + 1 for whipping the cream
• A pinch of Voatsiperifery pepper
Method:
Cut the cold fruit from the fridge into cubes.
In a bowl, season it with icing sugar, add the Armagnac, icing sugar and pepper and mix well.
Whip the cream together with the icing sugar.
Assemble the cups: make a first layer of chopped meringues, then the cream, fruit and 60% hazelnut cream. Repeat the operation.