For 470g of total mass
64g
Caster sugar
215g
Whipped cream
472g
Total weight
Mix the purees with the dry ingredients and boil. Cool to 35°C, blend and mix with the whipped cream.
For a more natural version, replace the 6 g of Ingredium Pectin NHX with 3 g of Ingredium Natur Alg and the 2 g of Ingredium Xanthan with 3 g of Ingredium Natur Lin.
Uses:
- Moulded into a shape as an insert for an entremet or small cake
- Piped onto a tart
- Piped into a cream puff
- In a verrine
