Culinary Institute of America

Basil Cremeux

Preparation info
  • Makes

    1

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin sheets 3

Method

  1. Bloom the gelatin in cold water. Drain, squeeze out excess water, and set aside.
  2. Combine the milk and cream with the salt and 2 oz/60 g of the sugar in a nonreactive