Peach Baba

Making the recipe

For 20 pieces

  • Ingredients

    Cream – 250g
    Gelatin mass – 30g
    Xanthan gum – 3g
    White chocolate – 150g
    Cocoa butter – 150g
    Mascarpone – 250g
    Les vergers Boiron Peach purée – 825g

    Heat the cream, then pour it over the white chocolate, cocoa
    butter, and gelatin mass.
    Add the xanthan gum and mix until smooth.
    Fold in the mascarpone and peach purée.

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