Cream jelly

Cream Jelly with Debic

Cream Jelly Debic Cream


Cream Jelly

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)


Cream Jelly

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.

Receptetiketter Cream Jelly Debic Cream