300g marigold pastry cream
.5g xanthan
150g cream
- Place marigold pastry cream in a medium sized bowl, and sprinkle xanthan gum over the top whisk to combine then set aside.
- Place cream in a medium sized bowl and whisk until stiff. Add to the pastry cream, and use a whisk to very gently fold the two together.
- Transfer to a piping bag for storage on the line for service.