Crème gouter velvet tahina
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Good to go
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Quick & easy (production)
Learn to create a delicate fusion between the smooth, velvety crème and the rich, nutty essence of tahini.
- Level:
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Easy
- Makes:
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750 gr
- Shelf life:
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3 weeks
- Conservation:
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+12 Celsius
Crème velvet with tahina and vanilla
Ingredients: Crème velvet with tahina and vanilla
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125 gmilk concentrated
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125 gCream
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25 gInvert sugar
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1 piece(s)Vanilla pod
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70 gTahina
Preparation: Crème velvet with tahina and vanilla
- In a saucepan add cream, milk, inverted sugar and vanilla.
- Bring to a boil.
- Cool down to 75°C.
- Allow it to melt naturally for two minutes.
- Allow it to melt naturally for two minutes.
- Emulsify using blender carefully and avoid making air bubbles.
- Pour into jars at 32°C.
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