Glazura Jeleu-Mirror Glaze

Dragii mei astazi va arat cum se face o glazura jeleu , buna pentru prajituri si torturi .

 Reteta de inspiratie este a Patriciei de la Rasfatul din Farfurie

Portii: 1
Timp de pregatire: 10 min.
Timp de gatire: 10 min
Timp total: 30 -40 min.

INGREDIENTE:
5 linguri de apa
150 ml frisca lichida
8 linguri de zahar
4 linguri cacao Dr.Oetker
3 linguri miere
15 gr gelatina(Dr. Oetker)+2 linguri apa pentru hidratat

MOD DE PREPARARE
Gelatina se pune la hidratat intr-un vas cu cele 2 linguri de apa rece. Cernem cacao. Punem intr-o cratita de inox, cu fundul dublu: apa, frisca lichida, mierea, zaharul si amestecam totul pana se dizolva zaharul, dar fara sa ajunga la punctul de fierbere.  Adaugam cacao cernuta, omogenizam si lasam sa fiarba fix 3 minute (din momentul in care incepe sa fiarba), amestecand continuu cu un tel. Luam de pe foc si strecuram printr-o sita ca sa nu ramana cocoloase de cacao si sa obtinem o glazura imperfecta. Lasam sa se raceasca pana ajunge la o temperatura de 30-40 grade.
 Topim gelatina hidratata la microunde cateva secunde (fara sa fiarba!!!) cat sa devina lichida si o turnam peste glazura si amestecam sa se omogenizeze. Putem glazura torturi si prajituri, daca mai ramane glazura se poate tine in borcan la frigider.
SI am adus si niste torturi glazurate…







MIRROR GLAZE


 
INGREDIENTS:
5 tablespoons water
150 ml double cream
8 tablespoons sugar
4 tablespoons Dr. Oetker cocoa powder
3 tablespoons honey
15 gr. gelatine (Dr. Oetker) +2 tablespoons water for hydration
 
PREPARATION:
The gelatine is put to hydrate in a bowl with the 2 spoons of cold water. We sift cocoa. Put in a stainless steel pan with double bottom: water, double cream, honey, sugar and mix everything until the sugar dissolves, but without reaching the boiling point. Add sieved cocoa powder, mix and let boil for 3 minutes (from the moment it begins to boil), stirring continuously with a manual whisk. Take from the heat and strain through a sieve so that it does not remain cocoa lumps and obtain an imperfect glaze. We let it cool until it reaches a temperature of 30-40 Celsius degrees.
 
Melt the hydrated gelatine in the microwave for a few seconds (without boiling it!) To become liquid and pour it over the glaze and mix to homogenize. We can glaze tarts and cakes, if you have left some glaze, it can be kept in a jar in the fridge.


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