Recipe ANGEL CREAM - Professionals
www.remycointreaugastronomie.com
Preparation steps: light cream, Cointreau blood orange coulis, hazelnut praliné and assembly. Soak the gelatine in cold water...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- 10 g gelatine powder (fish)
- 50 g water
- 1 500 g cream
- 700 g egg whites
- 320 g sugar
- 600 g Ponthier blood orange purée
- 90 g sugar
- 15 g pectine NH
- 12 g Cointreau® 60% vol.
- 600 g raw hazelnuts
- 400 g sugar
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