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  1. passionforfood

    coconut, lychee, galanga the recipe

    all boiron = le verger boiron lychee meringue: 150 gr lychee boiron, 45 gr sugar , 13 gr albumina incorporate the albumina into the sugar, then mix this into the lychee boiron, beat them in a kenwood to a meringue pipe on a silpad and let them dry in a drying tower coconut lychee espuma...
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