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Blackcurrant Puree – stabilized

Ingredients:

Blackcurrant puree
650 gr
Isomalt
50 gr
Gelcrem Fred by Sosa
12 gr

Preparation mode:

  1. Combine all ingredients and blend with hand blender
  2. Pass with fine sieve

 

You can read about Isomalt here

Source: https://pastrytimes.com/recipes/blackcurrant-puree-stabilized/