Lemon Chantilly Cream
Ingredients
g
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IngredientsWeightUnit costCost
Heavy cream 35%
g€/kg
Vanilla pods
€/piece
Limes
g€/kg
White chocolate
g€/kg
Gelatin sheets
€/piece
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Explore invoice managementPreparation steps
- 1
Combine cold cream, icing sugar and lemon zest.
- 2
Whip until firm but not grainy.
- 3
Fold in a tablespoon of lemon juice.
- 4
Use immediately or refrigerate (max 4h).
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See recipe recognitionNutritional values
Per 100g
Calories
387.8 kcalProtein
3.8 gCarbs
17.7 gSugars
17.4 gFat
33.6 gSaturated fat
21.1 gFiber
0.0 gSalt
0.1 gAllergens
MilkSoybeans
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