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Francisco Migoya
Black Currant “Paper”
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Preparation info
Yield:
303 g
Difficulty
Medium
Appears in
The Elements of Dessert
By
Francisco Migoya
Published
2012
About
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Recipes
Contents
Ingredients
Black currant fruit purée
250
g
8.82
oz
82.51
%
Sugar
Americas
United States
Dessert
Gluten-free
Vegetarian
Method
Cut a sheet of acetate into 10 rectangles measuring
5
cm
/
2
in
wide by
7.5
cm
/