MALINKO YUZU | Valrhona
Use a spray gun and spray gun mixture which you have pre-set at 30°C (85°F). Partially spray the half-sphere molds. Scrape off any excess and leave to harde
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.valrhona.us.
Ingredients
- 500g Yuzu purée
- 500g Sugar
- 50g Glucose
- 385g MILK BAHIBE 46%
- 150g European Butter
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