Blackberry & Caper Leaf Cremeux
First soak the gelatin in cold water. Then pour the blackberry juice into a saucepan and also add the caper leaves, the cream, the sugar, the egg yolk and the
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 moldbrothers.com.
Cooking tools:
- Kitchen scale
- Saucepan
- Stove
- Instant-read thermometer
- Whisk
- Mixing bowl
- Fine-mesh sieve
- Candy mold
- Offset spatula
- Freezer
- Plate
Ingredients
- 150 grams cream
- 300 grams blackberry juice
- 5 grams caper leaves on olive oil
- 60 grams sugar
- 80 grams egg yolk
- 15 grams corn starch
- 3 leaves or 5 grams gelatin
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