In a Glass Zephyr Verrine
Recipe

Nutmeg Cream
ingredients | preparation |
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Infuse the grated nutmeg in cream.Mix the gelatine with water.
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Pate à Choux-chocolate
ingredients | preparation |
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Bring to boil milk, butter, water, salt & sugar. |
Pate à Choux -craquelin
ingredients | preparation |
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Mix all the ingredients together with cold butter. |
Rose Syrup Jelly
ingredients | preparation |
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Mix the liquid all together, add the sugar and the pectin NH when cold, cook to 101°C and poor on Silpat. |
Cinnamon Duja
ingredients | preparation |
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Roast the hazelntu skinned at 150C for 20 mins. |