Francisco Migoya

Crème Chantilly Ribbon

Preparation info
  • Yield:

    254 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Heavy cream 120 g 4.23 oz 47.24%
  • Sugar

Method

  1. Set up an ice water bath with equal parts of about 2 kg/4 lb 6.4 oz water a