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Francisco Migoya
Crème Chantilly Ribbon
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Preparation info
Yield:
254 g
Difficulty
Medium
Appears in
The Elements of Dessert
By
Francisco Migoya
Published
2012
About
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Recipes
Contents
Ingredients
Heavy cream
120
g
4.23
oz
47.24
%
Sugar
Americas
United States
Dessert
Gluten-free
Vegetarian
Method
Set up an ice water bath with equal parts of about
2
kg
/
4
lb
6.4
oz
water a