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Mango puree – stabilized

Ingredients:

Mango puree
1 ltr
Isomalt
100 gr
Gelcrem Fred by Sosa
40 gr

Preparation mode:

  1. Combine all ingredients and blend with hand blender
  2. Pass with fine sieve
  3. Vac pac
  4. Freeze if needed

Used for Tarte Au Citron

 

You can read about Isomalt here

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