Dr. Oetker gelatine, ground white, is used to set cream cakes, creams, jellies and aspic, for example. For preparation, stir the gelatine with 6 tablespoons of cold liquid, allow it to swell, then heat it up until it is completely dissolved and process it after it has cooled slightly. After swelling, stir into 500 ml of warm liquid until it is completely dissolved. A packet of Dr. Oetker gelatin ground white is sufficient for 500 ml of liquid and corresponds to 6 sheets of Dr. Oetker sheet gelatine white.
For the fine, fruity lemon note in pastries, desserts and drinks. The Alnatura grated lemon peel is obtained from fresh organic lemons, is gently freeze-dried and also contains natural lemon...
Meringue tart shells - white 6 pieces. Original Dutch meringue
Bensdorp is one of the best cocoa in the world. Over 150 years of experience in the selection of premium cocoa beans and the greatest care in the production of...