A semi-finished product made with Italian barn eggs that's ideal for those who demand high performance. The compound is obtained from the processing of pasteurized egg whites with a mixture of sugars. This whipped, frothy and soft compound can be used to lighten any type of cream, as a decorative element or can be flamed to obtain fascinating shades of caramel. Seven to eight minutes at medium-high speed with a fine-wire whisk is all it takes to reach optimum volume and perfect stability.

• It replaces the traditional Italian meringue in all preparations that see it as the protagonist. 
• Although it is not suitable for baking, it can be used to prepare decorative elements: to cover anniversary cakes, mousses, Bavarians, parfaits.
• Ideal for lightening any type of cream: fruit mousse, buttercream, frosting, parfaits, ice cream and sorbets, custard to obtain a Chiboust… and much, much more!