Mas­tic pis­tache cro­quant

Makes 14 scoops Prepa­ra­tion 24 hrs

Taste & Flavors - - ICE CREAM - By Chef Romy Zakhour Eva­sion


• 338g full fat liq­uid milk • 12.5g pow­dered milk • 120g fresh cream 35%MG • 90g su­gar • 12g glu­cose • 12g rose wa­ter • 12g orange blos­som • 0.3g mas­tic


Weigh all the in­gre­di­ents, start­ing by mix­ing the su­gar with the pow­dered milk. Crush the mas­tic into a pow­der and add it to the pre­vi­ous mix. Add the liq­uid milk in the pas­teur­izer. Once hot, add the pow­der milk, then the fresh cream. Once the mix­ture is cold, add rose wa­ter and orange blos­som.


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