Whipped cream fixative
Ref. :
09c7248f
Mix the fixative with the icing sugar. Whisk the mixture for 1 minute, then add the fixative/sugar mixture and whisk until stiff. Set aside in a cool place. This product can be used to fix a variety of culinary preparations, but if it is added to a cream it can no longer be called a ‘Chantilly’ or ‘whipped’ cream. 4.5g +30g sugar for 250mL of cream
| Preparation | Dried |
|---|---|
| Product composition | Starch, dextrose, gelling agent: carrageenan, flavouring. |
| Private label | No |
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