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Almond Gel

Almond Gel with Debic.

Almond Gel Debic Cream

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Ingredienser

Almond Gel

375 g marzipan (50:50)

150 g almond milk

300 g Debic Cream 35%

4.5 g agar

10 g sugar

Tillredning

Almond Gel

Mix the dry agar with the sugar.

Stir the marzipan until smooth in a blender and add the almond milk in a few batches.

Heat up to 95°C and in the meantime add the agar and sugar mixture.

Add the cream and leave to boil for 2 minutes.

Pour out and leave to cool.

Receptetiketter Almond Gel Debic Cream

Debic bagare

Debic bagare