- full fat milk 250g
- double cream 75g
- sodium citrate 4.7g
- gruyere cheese grated 100g
- onion stock/ good white chicken stock 175g
- iota carrageenan 3.35g
- kappa carrageenan 1.35g
- seasoning
gruyere custard
Daniel Watkins
12th January 2012
gruyere custard
combine milk & cream, citrate bring to simmer add cheese set aside
blend the carrageenans into the ...
Ingredients
Method
combine milk & cream, citrate bring to simmer add cheese set aside
blend the carrageenans into the cold stock
add the stock to the cheese mix heat to 95c for 3 minutes to hydrate
season mix
pour into lined tray & refrigerate
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