Friday, November 15, 2013

Terrines Preserves


In a saucepan put the sugar and caramel make a dry (without liquid) over medium heat, stirring the pan occasionally. The sugar will dissolve and become liquid by taking an amber color. Once the caramel is ready, remove from heat gradually incorporate the cream, stirring constantly. Add butter and sea salt, stir again until a cream too.
Ice preparation: Put to heat the custard in a saucepan with the milk powder (just long enough to dissolve the milk powder). Pour the creme caramel with salted butter, whisk 1 min to 50 min turbine.
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