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Strawberry rhubarb pie by Hans Ovando
Good afternoon, I have two questions about this dessert. Chef Ovando uses freeze dried strawberry in his strawberry namelaka, but this is not mentioned in the recipe. How much freeze dried strawberry can I add to the recipe? Second what temperature is the Neutral nappage at when Chef Ovando sprays the desserts? Many thanks and have a nice weekend. Steve
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2 Replies
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Hi Steve.
I just checked with the content team about the amount of freeze-dried strawberry used in the recipe. As soon as I have a response, I’ll get back to you.
On another note,if the neutral nappage is going to be sprayed with an airbrush or spray gun, it should be at a temperature between 32°C and 35°C. At this temperature, it ensures a fluid texture that allows for a shiny and uniform finish without being too thick or too runny.
We hope this information is helpful.
Best regards.
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Hi Steve.
The content team has informed me that the missing amount of the ingredient has been added to the recipe book. Could you please review and verify that everything is correct? I look forward to your response.
Best regards.
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