Chocolate Glaze from Lickerland: Asian-Accented Desserts by Jason Licker
Method In a medium-sized saucepan, bring the cream, water and sugar to a boil. Remove from the heat, add the cocoa powder and bloomed gelatin. Blend well with an immersion blender or whisk. Strain...
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Cooking tools:
- Immersion blender
- Fine-mesh sieve
- Instant-read thermometer
- Kitchen scale
- Saucepan
- Whisk
- Mixing bowl
- Stove
Ingredients
- heavy cream
- water
- sugar
- cocoa powder
- gelatin
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