White Glaze from Lickerland: Asian-Accented Desserts by Jason Licker
Method In a medium-sized saucepan, boil the water, glucose and sugar. Add the bloomed gelatin and incorporate well. Pour the hot mixture over the white chocolate and with an immersion blender or a...
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Cooking tools:
- Immersion blender
- Saucepan
- Stove
- Whisk
- Mixing bowl
Ingredients
- glucose
- gelatin
- ice water
- water
- valrhona opalys 33% white chocolate
- valrhona absolu cristal
- sweetened condensed milk
- white color
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