RASPBERRY CORNETTO
Cooking Time
45 mins
Serving Suggestion
80 people
Difficulty
Allergy information
How to make RASPBERRY CORNETTO
1
Defrost the croissants for +/- 10 minutes
2
Cut off a tip of the croissant and insert a cone into each croissant, place on a baking tray and bake for +/- 17 minutes at 180°C. Let it cool.
3
Place the gelatine in cold water
4
Heat the raspberry puree in a pan
5
Take the pan out of the heat and add gelatine. Leave the pan cool down to 35°C and add the whipped chanty deco.
6
Put the Raspberry cream in a pipping bag and fill-in the croissants.
7
Add dried raspberry topping on top of the raspberry cornetto
Notes & Variations
You can change the topping with chocoloate mousse or vanilla cream
Other Ingredients
1/2 leave of gelatine
0,2L of raspberry puree
dried raspberry