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Basic glaze recipe

To decorate the ice creams, we have developed a basic glaze recipe. With this recipe and natural colorings, you can make any color you want.

Ingredients

300gSugar
300gGlucose
120mlWater
300gWhite chocolate
200gCondensed milk
20gPowdered gelatin

Preparation

  1. Boil the sugar, 150 ml water, and glucose in a pan to 103°C.
  2. Soak the powdered gelatin in 120 ml water.
  3. Add the condensed milk to the sugar water and bring back to a boil.
  4. Remove the pan from the heat and add the pre-soaked gelatin mass.
  5. Pour the mixture over the white chocolate and mix well with a hand blender without incorporating air.
  6. Add color using natural colorings.
  7. Pass the mixture through a fine sieve or hairnet.
  8. Let it rest overnight in the fridge to crystallize.
  9. Use the glaze at a maximum of 35°C.
  10. Make sure the ice creams are well frozen, preferably in a blast freezer before glazing.
  11. The ice pops can be glazed in two ways: upright, for example in a styrofoam lid. With this technique, the ice pops must be stored upright in the freezer; the glaze cannot be stored lying down because it will stick. Or: glaze them while lying flat. With this technique, the ice pops can be stored lying flat; however, the bottom of the ice pops will not be covered with glaze.