Recipes

White Glaze

White Glaze

IngredientsPreparation
  • 550 g whole milk
  • 30 g powdered milk 1% fat
  • 100 g glucose syrup DE 40
  • 22 g gelatin leaves
  • 1200 g Opal
  • 200 g cold neutral gelatine

Heat the milk, the powdered milk and the glucose syrup, bring to the boil.
Add the gelatine leaves.
Pour gradually over the white chocolate and emulsify everything with the help of a food processor.
Sieve, cool quickly, label and store in the refrigerator.
Use at around 35/38° on frozen products to ensure the glaze crystalizes correctly.