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.

(in MAIUSCOLO sono evidenziati gli allergeni presenti).

(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.

*Tali valori sono suscettibili di variazioni in funzione dei lotti di produzione e dell’annata di raccolto. Pertanto, la confezione del prodotto può contenere informazioni diverse rispetto a quelle mostrate sul nostro sito. Si prega di leggere sempre l’etichetta, gli avvertimenti e le istruzioni fornite sul prodotto prima di utilizzarlo o consumarlo.

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.