Caramel Granolla
Caramel Granolla
Receptura
| Grupa | Težina / Zapremnina | Proizvod |
|---|---|---|
| Seedmix | 250 g | granola |
| Florentiner Mix | 50 g | granola |
| Crushed hazelnut | 100 g | granola |
| Vegan Cream Patisserie | 400 g | cream |
| Vegan Rosette | 500 g | cream |
| Water | 1000 g | cream |
| Pasta Bitter Caramel | 80-100 g | cream |
| Masca Apricot | extra |
Priprema
For the granola, mix all the ingredients together and pour into a baking tray with nonstick paper. Bake at 170 °C for about 10’.
For the cream, beat Vegan Rosette until it tightens. Then bbeat the water and Vegan Cream Patisserie for 5 minutes at fast speed with the wire. Add Pasta Bitter Caramel and stir until incorporated. Fluff with Vegan Rosette.
