Essentials

ICE CREAM

FRUIT JELLY

Unit of measure

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Ingredients

  • 1000 g ABSOLU CRISTAL NEUTRAL GLAZE
  • 400 g Fruit purée
  • 200 g Glucose syrup
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Recipe

Heat the mixture to 60°C (140°F). Mix with an immersion blender and store in the refrigerator.

Use your glaze to give your ice creams and sorbets a ripple effect as soon as they are out of the machine.

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