Included in delivery: cream stabilizer fond powder, excluding fruits and decoration
Basic recipe:
100g cream stabilizer fond
125ml water, 20°C
500g whipped cream
Mix the cream stabilizer fond powder with water. Afterwards fold the mix in the whipped cream. Now fill the tart with the mix and put it in the fridge for 2 hours (minimum).
The quantities stated in the basic recipe are for a tart of 26cm diameter or a roulade of the size of 60x40cm.
Just add 100g cream if you like to make a delicious mousse.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1625 kJ / 383 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
3.2g
1.2g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
78.8g
76.4g
|
| Protein / Eiweiß | 9.6g |
| Salt / Salz | 0.288g |
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