Creme Bauminiere- Marigold

 

300g        marigold pastry cream

.5g         xanthan

150g        cream

 

  1. Place marigold pastry cream in a medium sized bowl, and sprinkle xanthan gum over the top whisk to combine then set aside.
  2. 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.
  3. Transfer to a piping bag for storage on the line for service.

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