Caramel moussse

Caramel moussse
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Caramel moussse ingredients

  • 5 dl Cream 35% (whipping, etc.)
  • 500 g Sugar
  • 10 g vanilla pod
  • 80 g glucose

Cooking Caramel moussse

1. BRING THE CREAM WITH THE SUGAR AND VANILLA POD (CUT LENGTHWAYS) TO THE BOIL,PREFERABLY IN A COPPER PAN ADD THE GLUCOSE WITH CONSTANT STIRING AND WASHING DOWN OF THE SIDES OF THE PAN WITH A BRUSH AND WATER,BOIL TO THE MEDIUM BALL DEGREEE (95°-98°R.
2. /118°-122°C.
3. ) PLUNGE THE POD INTO COLD WATER SO THAT THE TEMPERATURE DOES NOT CONTINUE TO RISE AFTER REMOVING FROM THE HEAT REMOVE THE VANILLA POD POUR OUT BETWEEN BARS TO 10-12MM THICKNESS ON A LIGHTLY OILED MARBLE SLAB MARK AND CUT WHEN STILL WARM.

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