Dr. Oetker Express Gelatine Fix 20 g, Pack of 2

Description

• Dr. Oetker Express Gelatine Fix 20g [Pack of 2]
• 1 sachet Express Gelatin fixed equivalent sachet (5 g) to ground gelatin or approx. For 3 sheets of gelatin.
• 1. Beat the liquid cream on a food processor for a short time. 2. Add the Express Gelatin Fix to the cream with constant stirring and continue to beat until desired. 3. Finally, add the sugar and the other ingredients listed in the recipe proposal. 4. The finished cream or cake approx. Put in the refrigerator for 3 hours.
• Without heating, simply mix in the cream and you're done!

Product description

Features Without heating, simply mix in the cream and you're done! Product information With Dr. Oetker Express Gelatin fix, you can now make your favorite cakes and creams even easier. After all, it is not necessary to heat the Express Gelatin fix: just mix it with the cream and you are done! Express gelatin fixed powder Ingredients 66% oligofructose, 33% gelatin, Wetting agent: glycerin, ethyl alcohol Preparation and storage Recipes Recommended use: For yoghurt cream: 200 ml cream, 125 ml yoghurt, 50 g powdered sugar. For cottage cheese cream: 125 ml cream, 250 g cottage cheese (pierced), grated lemon zest, 1 sachet of Dr. Oetker Vanilla Sugar, 70 g powdered sugar. For mascarpone cream: 200 ml cream, 250 g mascarpone cheese, 70 g powdered sugar. 1. Beat the liquid cream on a food processor for a short time. 2. Add the Express Gelatin Fix to the cream with constant stirring and continue to beat until desired. 3. Finally, add the sugar and the other ingredients listed in the recipe proposal. 4. The finished cream or cake approx. Put in the refrigerator for 3 hours. Preparation and use 1 sachet Express Gelatin fixed equivalent sachet (5 g) to ground gelatin or approx. For 3 sheets of gelatin. Storage Keep in a dry, cool place!

Ingredients

66% oligofructose, 33% gelatin, Wetting agent: glycerin, ethyl alcohol

Directions

1. Beat the liquid cream on a food processor for a short time. 2. Add the Express Gelatin Fix to the cream with constant stirring and continue to beat until desired. 3. Finally, add the sugar and the other ingredients listed in the recipe proposal. 4. The finished cream or cake approx. Put in the refrigerator for 3 hours. For yoghurt cream: 200 ml cream, 125 ml yoghurt, 50 g powdered sugar. For cottage cheese cream: 125 ml cream, 250 g cottage cheese (pierced), grated lemon zest, 1 sachet of Dr. Oetker Vanilla Sugar, 70 g powdered sugar. For mascarpone cream: 200 ml cream, 250 g mascarpone cheese, 70 g powdered sugar. Preparation and use 1 sachet Express Gelatin fixed equivalent sachet (5 g) to ground gelatin or approx. For 3 sheets of gelatin. Storage Keep in a dry, cool place.

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