RecipeWe make difference SIB
Mixing ratio
persimmon cream
- Compound cream DB Cooking 500g
- Persimmon puree 200g
- COINTREAU 60% 5g
persimmon glacage
- Persimmon puree 500g
- Glucose syrup 200g
- GELATIN SHEET 5g
Application photo
Cooking process
persimmon cream
- Blend whipped cream and persimmon puree, Cointreau
persimmon glacage
- Heat persimmon puree, gluscose syrup till 60 degree and then add the pre-soaked gelatin(1:5)
Application photo
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