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Buddha's hand ravioli

In this recipe, we use Buddha's hand syrup to achieve powerful flavour intensity. 

Makes 975g. 

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose

Ingredients

100
g
Buddha’s hand
220
g
sugar
220
g
water
400
g
Buddha's hand syrup
100
g
whipping cream
250
g
milk
165
g
egg yolk
60
g
corn starch
8
g
gelatin leaves, soaked in cold water
100
g
egg white
220
g
sugar
100
g
water
as needed
Buddha’s hand, confit

Scale recipe

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