PROVENCAL GARDEN RECIPE WITH VANIFUSION
VANIFUSION RECIPE - NOROHY ORGANIC MADAGASCAR VANILLA BEANS PASTE
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Cooking tools:
- Immersion blender
- Vacuum sealer
- Juicer
- Blender
- Food processor
- Piping bag
- Mandoline
- Candy thermometer
- Kitchen scale
- Cookie cutter
- Fine-mesh sieve
- Steamer basket
- Silicone baking mat
- Paper cone
- Stencil
- Oven
- Stove
- Saucepan
- Pot
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Plate
- Pitcher
- Zip-top bag
- Refrigerator
Ingredients
- 2.5g mineral water
- 25g deodorized coconut oil
- 12g Glucose DE 35/40
- 37g sugar
- 0.6g pectin NH
- 45g chopped blanched almonds
- 45g extra fine blanched almond flour
- 45g raw cane sugar
- 40g rice flour
- 1g fleur de sel
- 35g deodorized coconut oil
- 10g mineral water
- 33g Gelcrem Cold
- 1100g Fennel Soup
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