Bo Friberg

Florentina Cups

Preparation info
  • Yield:

    20 to 24

    cups
    • Difficulty

      Medium

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Make the batter, pour it into a bowl, and refrigerate.
  2. Have ready 1 or, preferably, 2 ladles, 6 to 8 ounces each, 1 or 2 oranges or small grapefruit that will fit loosely inside the ladles (chilling the fruit will make the shells harden more quickly), and a conta