The bright new element in the Bonfesto dessert series
In October, 2018, the amazingly bright taste of one favourite exotic berry, kiwifruit, will be added to the range of dessert ricotta series. The kiwifruit taste in combination with extremely tender ricotta will gift an exquisite delight to a customer.
The dessert ricotta can be used not only as a tasty dainty for children and adults but also as a nutritious addition to a breakfast or as a useful snack. The product is vitamin- and protein-rich, it is easily digestible and very nutritious. Due to its convenient small-size packaging, it can be used also for eating out.
Among June innovations of Turov dairy complex new Bonfesto mascarpone with "Tiramisu" taste deserves special attention.
This product opens a new range of cream cheeses with popular dessert tastes. The light creamy consistence, gentle taste and delicate coffee aroma will impress even real connoisseurs of refined confectionery pleasures.
Soft mascarpone with "Tiramisu" taste is ideal for cakes, pastries, creams and even sandwiches and it has no competitors being independent dessert in combination with favourite fruit and fresh seasonal berries.
In Bonfesto assortment essentially new product has appeared – two-layer ricotta with dessert tastes. The new range is presented by bright kinds of "Stracciatella", "Cherry- chocolate" and "Strawberry". Favourite tastes in combination with the most delicate ricotta will give the consumer an exquisite pleasure.
Put sushi rice in a bowl and fill with water, drain water out and repeat the process until the water is clear. Cook rice for 2 minutes in 250 ml of water, then switch off the stove and leave it under a cover within 10 minutes. Open a cover and leave rice for next 10 minutes.
Mix 1 tsp of salt and sugar, 2 tablespoons of rice vinegar and warm up. Then add to rice and mix.
Put a half of nori seaweed sheet with the rough side up. Spread rice on nori sheet, leaving one cm from below.
Slightly press rice without nori sheet and turn on the other side.
Lay out cheese on the center of nori sheet using confectionery sleeve and add cucumber. Roll into a log holding stuffing with fingers.
Put pieces of salmon above, wrap into the plastic wrap and give a shape.