Mas­tic pis­tache cro­quant

Makes 14 scoops Prepa­ra­tion 24 hrs

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

IN­GRE­DI­ENTS

• 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

PREPA­RA­TION

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.

eva­sion­choco­latier­glacier

Newspapers in English

Newspapers from Lebanon

© PressReader. All rights reserved.