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BLACKCURRANT CRÉMEUX

Technique

Crémeux blackcurrant
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Ingredients

BLACKCURRANT CRÉMEUX

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

Debic products used

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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

BLACKCURRANT CRÉMEUX

Dissolve the gelatine powder in the water and let it soak for 30 minutes.

Stir the blackcurrant purée, Debic Stand & Overrun, milk, sugar and egg yolks to form a crème anglaise at 84°C.

Melt the gelatin mass into this.

Recipe tags Crémeux blackcurrant

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