- 300 g cherry puree
- 200 ml creme fraiche
- 1 leaf gelatine
cherry mousse for espuma
dan watkins
8th September 2011
cherry mousse for espuma
Soak gelatine
Heat cherry puree and melt soaked geliatine in the puree.
Mix puree and creme fraich...
Ingredients
Method
Soak gelatine
Heat cherry puree and melt soaked geliatine in the puree.
Mix puree and creme fraiche
Fill espuma and charge.
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