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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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Level:
Scoolinary Team
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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Level:
Scoolinary Team
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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