The Purple Waltz - Puratos

Ingredients

• Soak gelatin into water for 5 minutes
• Boil puree and cook with egg and sugar until 82’C
• Warm gelatin and fold into mixture
• Boil the milk and pour into Belcolade Blanc Selection, stir well until smooth texture
• Whip up the whipping cream and fold into mixture
• Lastly melt the gelatin and fold into mixture
• Soak 250g water with gelantin for 5min.
• Boil water , sugar ,condensed milk and glucose
• Add the Belcolade Blanc Selection into mixture
• Incorporate the gelantin base into glaze
• Keep the glaze for overnight