Adds extra freshness and gives a richer taste to your creations.
The best allround cooking cream for you as a professional.
Cream puff with raspberry mousse and jelly
Recipe for 2 entremets of 14 cm diameter
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Cream Jelly with Debic
1375 g Debic Cream 35%
225 g milk
50 g sugar
3 g xanthan gum
7 g gelatin powder
40 g water
2 g orange blossom water
food colouring (red, yellow)
Mix the sugar with the dry xanthan gum.
Heat the milk and mix in the sugar-xanthan mixture with a hand blender.
Bring to the boil, add the cream and the food colouring, mix carefully.
Add the gelatin mass and mix.
Keep cold.
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