White Glaze

Recipe

White Glaze

Ingredients Preparation
  • 550g
    whole milk
  • 30g
    powdered milk 1% fat
  • 100g
    glucose syrup DE 40
  • 22g
    gelatin leaves
  • 1200g
    Opal
  • 200g
    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.

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