This is a SEO version of livret-recette-sherpa-2010-en. Click here to view full version
« Previous Page Table of Contents Next Page »750 g sugar 75 g glucose 112 ml water 4 egg whites 17 g gelatine 25 ml green chartreuse
Our Terre de l’Alpe selection:
organic eggs.
Gently beat the egg whites. Soften the gelatine in boiling water.
Heat the sugar and glucose in the water to 118° C. Carefully pour over the egg wh and incorporate the melted ge and the chartreuse. Continue beating until the mix is cool.
Pour into the mould. Leave to set before removing from the mould.
Alcohol abuse is dangerous for your health, consume withmoderation.
SHE225-Livret recette 2010 GB vecto.indd 22 19/10/10
This is a SEO version of livret-recette-sherpa-2010-en. Click here to view full version
« Previous Page Table of Contents Next Page »