Debic is part of
Cointreau orange jelly with Debic
175 g Cointreau® 60% vol
200 g water
100 g cane sugar
100 g granulated sugar
7 g agar
1 orange, the zest
Bring the water to the boil with the sugars and the agar.
Pre-mix the agar with the dry sugar, as this prevents lumps from forming.
Add the Cointreau® and the zests, mix well and store cold.
Blend smooth before use.
For you to experiment with
Decorating with cream
Decorating cakes and other pastry with whipped cream
Masking
Masking cakes or other pastry
Whipping cream with mixer
Creating whipped cream with a standing mixer
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