Banana Cremeux
Ingredients
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- 1
Heat the banana purée and lemon juice to 30°C.
- 2
Combine the starch, sugar and pectin dry. Pour into the purée, cook to 80°C, whisking.
- 3
Stir in the gelatin mass. Blend with an immersion blender.
- 4
Cool to 40°C, work in the diced butter. Blend to emulsify.
- 5
Cover with plastic wrap on contact, chill.
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Per 100g
Allergens
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