Cappuccino Cremeux
Ingredients
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- 1
Bring 3/4 of the cream to a boil with the instant coffee and half the sugar.
- 2
Blend the yolks, remaining sugar and remaining cold cream.
- 3
Pour into the hot cream, cook to a boil.
- 4
Stir in the gelatin mass. Blend with an immersion blender.
- 5
Pour into frames. Chill in the blast chiller.
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Per 100g
Allergens
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