Trimoline (invert sugar syrup)

A confectionery invert sugar syrup, a thick white paste of split sucrose, not crystallising, for ice cream, ganache, creams, gingerbread and sponges.

Trimoline (invert sugar syrup) is a confectionery invert sugar syrup, a thick white or pale cream opaque paste of sucrose split into glucose and fructose, sweeter than regular sugar; it does not crystallise and holds moisture well. It is added to ice cream and sorbets (for softness and to resist melting), ganache, creams, fondants, gingerbread, sponges and bread for a moist crumb and long freshness.

Recipes with this ingredient

Sweet tomato with basil ice creamEuropean cuisine | Bakery and desserts

Chef Arina Zhuravleva shared the recipe with us.

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Mousse cake "Matcha - passion fruit"Author's cuisine | Bakery and desserts

The recipe is taken from the book by Anna Aksenova "Mousse cakes. As easy as pie!

180

Eclair choux "chocolate-pepper"European cuisine | Bakery and desserts

The recipe is taken from the book "The King of Eclairs" by Saba Janjgava.

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Kvass Ice CreamRussian cuisine | Bakery and desserts

Kvass ice cream is an unusual dessert where the traditional taste of the Russian drink meets a delicate creamy texture. The kvass wort gives the ice cream a slight tartness that harmonizes with the softness of the cream and the richness of dark chocolate. Coriander adds a spicy note, while Borodinsky crumb brings a crunchy touch. This dessert serves as a bridge between ancient culinary traditions and modern gastronomy. Its origins are rooted in the search for new flavors and ways to use familiar ingredients, and serving it with Borodinsky bread emphasizes its connection to Russian cuisine. This ice cream is perfect for gourmets who love to experiment and will beautifully conclude a meal, leaving a long and pleasant aftertaste.