Debic is part of
Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
The best allround cooking cream for you as a professional.
Choux dough with craquelin, italian buttercream with pecan, and caramel sauce
Hazelnut praliné, italian buttercream with hazelnut and chocolate crumble
We are continuously working towards a fully sustainable dairy chain. Find out how Debic does it.
To challenge himself, Simone Devasini adds new products to his range every month.
If there’s one thing we’re extra proud of, it’s our ambassadors from all over the world; famous chefs and pastry chefs, who believe in Debic and are always more than happy to help us tell our story. Our ambassadors will tell you all about how they work, what they think is important and why they choose to work with Debic.
Fruit Jellies with Debic
1 kg purée (juice, pulp) of sour cherries
750 g sugar
12 g pectin*
2 lemons, the juice
Mix the pectin with some sugar.
Bring the sour cherry purée to the boil with the remaining sugar and the lemon juice.
In the meantime, add the pectin-sugar mixture in a few batches.
Leave to boil for about 3 minutes.
Related recipes
To inspire your new creations
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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