Choose Hulalà Duetto and you can change your mind without changing your cream.

So versatile that sticks perfectly to pasta and holds tightly on cakes.

Hulalà, what a sweet surprise!

Choose Hulalà Duetto and you can change your mind without changing your cream.

So versatile that sticks perfectly to pasta and holds tightly on cakes.

Hulalà, what a double surprise!

COFFEE AND CHOCOLATE CAKE

Recipe

Ingredients

For the sponge cake

70 g flour
20 g cocoa
80 g sugar
3 eggs
15 g butter

For the coffee cream

3 egg yolks
80 g sugar
250 g of milk
20 g of flour
2 tablespoons of instant coffee
200 g Hulalà by Pristine Duetto cream

For the coffee syrup

1/4 l of water
125 g of sugar
10 g of instant coffee

For finishing

3 dl of Hulalà by Pristine Duetto cream
70 g of icing sugar
30 g cocoa
12 coffee truffles

Chocolate sponge cake preparation

Whip the eggs with the sugar, add the sifted flour with the cocoa a little at a time and finally incorporate the melted butter. Pour the mixture into a cake pan and bake in a preheated oven at 180 degrees for 25-30 minutes. Let it cool and divide it into two parts.

Preparation coffee cream

Boil the milk with the instant coffee. Mix the egg yolks with sugar, add flour and pour boiling milk into it. Bring the cream to boil, stirring constantly, remove from heat and let it cool. Whip the cream and add it.
Portare a ebollizione la crema mescolando continuamente, toglierla dal fuoco e lasciarla raffreddare. Montare la panna ed incorporarla alla crema.

Preparationof coffee syrup

Boil the water for a couple of minutes with the sugar and coffee until they are well blended and then let cool.

Finishing

Wet the first disc of sponge cake with the syrup, distribute the cream, close with the sponge cake and brush the surface with the syrup. Whip the cream with icing sugar and cocoa, cover the cake with whipped cream and decorate it with the help of a sac a poche with notched nozzle alternating it with truffles.

TORTELLINI WITH CREAM AND HAM

Recipe

Ingredients for 4 people, 320 g tortellini

For seasoning

200g Duetto cream Hulalà by Pristine
100 g ham
80 g Parmesan cheese
80 g Parmesan cheese
salt and pepper
salt and pepper

Prepare the dressing

Cut the ham into small cubes, and brown it in a non-stick pan, add Duetto cream Hulalà by Pristine, boil and turn off, add pepper and salt if necessary. Boil the tortellini in salted water, drain when soft. Season with the prepared dressing, add the Parmesan cheese and serve immediately, decorate with a few leaves of basil