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	<title>Cream &#8211; Sous Vide Cooking</title>
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		<title>Frozen caramel cream</title>
		<link>https://www.sous-vide.cooking/frozen-caramel-cream/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 20 Jun 2024 08:45:29 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
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					<description><![CDATA[Ingredients 275 g of sugar 100 g of water for the caramel 650 g of milk 150 g of cream 45 g of powdered milk 5 [&#8230;]]]></description>
		
		
		
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		<title>Horchata cream</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 25 Apr 2024 07:38:46 +0000</pubDate>
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		<category><![CDATA[Cream]]></category>
		<category><![CDATA[horchata cream]]></category>
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					<description><![CDATA[Ingredients: 800 ml of horchata 200 ml of cream 100 g of sugar 12 egg yolks Crushed biscuit for decoration Preparation: Use the XM-12 hand blender [&#8230;]]]></description>
		
		
		
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		<title>Cream of pumpkin soup with ginger and cream cheese with dill</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 10 Aug 2021 08:57:49 +0000</pubDate>
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		<category><![CDATA[Cream]]></category>
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					<description><![CDATA[Ingredients: 500 g of pumpkin&#160; 5 g of ginger powder 20 g of butter 50&#160;g of cream cheese 5 g of fresh dill Preparation: To prepare [&#8230;]]]></description>
		
		
		
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		<title>Shellfish cream royale</title>
		<link>https://www.sous-vide.cooking/shellfish-cream-royale/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 27 Jul 2021 09:00:00 +0000</pubDate>
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		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Cream]]></category>
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					<description><![CDATA[Ingredients 400 g of cream of shellfish soup (can be substituted with any purée or cream) 250&#160;g of cream 150&#160;g of pasteurised egg yolk 1 gelatine [&#8230;]]]></description>
		
		
		
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