A Recipe for BLACKCURRANT CRÉMEUX | Debic
An inspiring recipe for BLACKCURRANT CRÉMEUX | Debic. A Recipe compiled for and by professional chefs and bakers.
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.debic.com.
Ingredients
- 97 g gelatine powder
- 486 g water
- 3000 g blackcurrant purée
- 1000 g Debic Stand & Overrun
- 1000 g milk
- 200 g sugar
- 800 g egg yolks
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