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Invert sugar syrup
A clear viscous syrup that splits sucrose into glucose and fructose, sweeter than sugar syrup and crystallisation-resistant, for gingerbread, fondant and ice cream.
Invert sugar syrup is a clear viscous syrup of sugar, water and a small amount of acid that on heating splits sucrose into glucose and fructose, sweeter than plain sugar syrup and resistant to crystallisation. It is used instead of honey and molasses in gingerbread, cakes, fondant, marshmallow, glaze and ice cream for softness, moisture and shine.
Recipes with this ingredient
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
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The recipe is taken from Irina Chadeeva's book "Ice Cream". "Now you can find many memories of tomato ice cream on the Internet, but they all agree on one thing: the taste was very unusual. For some, this ice cream became their favorite for life , and some considered it the most tasteless of all. But now you can put everything in its place - you have a chance to try this amazing ice cream.
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From the White Rabbit restaurant.
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Recipe by Viktor Enin, founder of the "Tea Height" club
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Gingerbread cookies with cranberry and pink pepper are an exquisite blend of traditional European flavors and unexpected spicy notes. Ginger adds warmth, cranberry brings a slight tartness, and pink pepper finishes the composition with a piquant aroma. The recipe's origins trace back to European cuisine, where such spiced sweets are valued for their complex taste. The heart shape makes it not only festive but also special for romantic moments. The crunchy dough combined with soft white chocolate ganache and fruit puree creates a harmony of textures and flavors. These cookies are perfect for gifting or cozy tea time, enhancing it with a rich, warming aroma.
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120
Homemade marshmallows and white fondant are a delicate cloud of sweetness born from European culinary tradition. Their airy texture and softness make them the perfect treat for any occasion. Marshmallows have a subtle vanilla aroma and pleasant sugary sweetness, while the fondant made from them is elastic and pliable, ideal for creating exquisite cake decorations. This recipe is true culinary art that combines the precision of syrup preparation, whipping to fluffiness, and shaping the perfect final product. Historically, marshmallows have roots in ancient Egypt, but the modern recipe gained popularity in the 19th century. Today, this dessert is used not only for treats but also in pastry making to decorate baked goods, turning simple items into works of art.
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