Debic is part of
Marshmallow with puree of sour cherries
For 30 servings
285 g sugar
160 g dextrose
120 g water
120 g glucose
120 g gelatin mass (1:5)
75 g inverted sugar
125 g puree of sour cherries
Bring the sugar, dextrose, water and glucose to 130°C and pour over the gelatin mass and the inverted sugar previous mixed in a bowl of a stir mixer.
Whip until fluffy.
Add the sour cherry puree and whip until elastic.
You are browsing Debic for Chefs
debic for chefs
TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION
Yes, I want to receive inspiration via Whatsapp.
The FrieslandCampina Privacy Policy applies.
The recipe is waiting for you in your inbox. Enjoy!
