A Recipe for Mascarpone velvet
An inspiring recipe for Mascarpone velvet | Debic. A Recipe compiled for and by professional chefs and bakers.
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Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Kitchen scale
- Spatula
- Mould
- Refrigerator
- Stand mixer
- Rolling pin
- Ruler
- Dough cutter
- Baking sheet
- Oven
- Parchment paper
- Double boiler
- Blender
- Fine-mesh sieve
- Spoon
- Plate
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Plastic wrap
- Cooling rack
Ingredients
- 423 g Debic Cream Plus Mascarpone
- 228 g caster sugar
- 128 whole milk
- 90 g cacao butter
- 13 g glucose
- 6 g gelatin powder
- 6 g almond flour
- 2 g Maldon salt flakes
- 175 g shortcrust pastry flour
- 100 g Debic Cake Butter
- 86 g icing sugar
- 50 g flour Manitoba
- 48 g eggs
- 40 g almond flour
- 2 g salt
- 390 g Debic Mascarpone Cream Plus
- 330 g Ruby chocolate
- 230 g strawberry puree
- 7 g gelatin powder
- 35 g water for gelatin
- 20 g glucose
- 5 water of jelly
- 250 g strawberries
- 100 g blueberries
- 50 g lime cress
- 30 merengue
- 500 g vanilla ice cream
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