Red Velvet Cake Liquid Filling

Preparation info
  • Yield:

    1.5 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About



  1. Combine all of the ingredients in a blender cup and blend until smooth. You may need to adjust the consistency if the liquid is too thick simply by adding more water. The final texture should be similar to that of crème anglaise.
  2. Use the purée in truffles or store for later use. The purée may be stored in the refrigerator for up to 1 week.