Festival Lantern

Mix and whip them into meringue.

Add them and mix smooth.

Bake at 160°C.

Melt together to 35°C.

(Callebaut ® Crumbs)
Add it.

Boil up.

Mix them smooth, pour the mixture into the juice, and boil up.

Fold them into the mixture.

Homogenize the mixture with a homogenizer until it becomes smooth.

Heat it.

Add it and cool down to 28°C.

Mix smooth and whip into meringue.

Add it.