The new Pistachio Icing, opaque and with a matt finish, is characterised by the presence of 10% pistachio and a savoury note.
Like all Fabbri Icing, it is always perfect when cut.
How to use:
Fluidify the icing in the microwave by heating it to 50°C maximum. Pour over the well-cold cake at -20°C and coat by spreading from the centre outwards. Place the cake again at -20°C for at least 5 minutes and thaw in the refrigerator at 4°C for a few hours before serving.