Fiche équilibre


sicoly fiche recette Glazing
sicoly idée recette chef Jordi PUIGVERT

Idée recette

Sweet'n Go Girona - Espagne


  • Mix sugar and pectin together.
  • Heat SICOLY® purée or juice to 50°C with water, glucose and lemon juice (if necessary).
  • Add little by little the sugar and pectin mix while whisking.
  • Bring the mix to a boil while still whisking and boil for 10 seconds.
  • Off the heat, add the citric solution when necessary.
  • Leave to cool down in the fridge for 12 hours.
  • Melt the glazing and use between 40 and 45°C (depending on each glazing texture) on a frozen entremets cake (-18°C).