This is Elenka’s signature custard cream flavour. An egg cream enriched with Rhum flavour (no alcohol) and scents of Sicilian lemons, oranges and mandarines.
It is used for Gelato, pastry creams, butter cream, chantilly, toppings and sponge cake. Gelato recipe: 30 gr. Zuppa Inglese, 1000 gr. White base mix. You can soak sponge cake with diluted Elenka Alkermes and kg then mix-thru the Gelato. Pastry recipe:
Shortcrust Biscottini: 100 gr.
Crema Pasticcera Elenka, 750 gr.
Margarine, 400 gr.
Sugar.
Mount in planetary mixer. Add 250 gr. Eggs, 30 gr. Zuppa Inglese; when well mounted add 1000 gr. Flour (T00). Bake in oven at 200°C for 18-20 minutes (closed valve).
Package: BOTTLE 8 x 2.6 Lt.