Ingredients
| Sugar |
500 gr
|
| Water |
1,5 dl
|
| Glucose |
40 gr
|
Procedure
Pour the sugar in a pan, add the water little by little, when the sugar begins to melt add the glucose. Bring to 115° C (photo 1).Pour the content onto a silicone mat and let cool (photo 2),put the mixture into the Planetary mixer and let it aerate (photo 3), it will whiten and harden, continue until it becomes smooth and white (photo 4). Set aside in a cool place covered with film (photo 5).
 Photo 1 |
 Photo 2 |
 Photo 3 |
 Photo 4 |
 Photo 5 |
Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.
Photos: Paolo Della Corte- FOOD REPUBLIC
