Cocoa icing: for those with a sweet tooth
Welcome back friends of Erre4M! Today we will continue our journey in the area of icing, particularly cocoa icing!
As usual, let's see what the ingredients are:
-135g caster sugar
-22g milk powder
-40g of bitter cocoa
-35 g glucose syrup
-85 g fresh cream
-115 g cold neutral icing
-8g gelatine sheets
We start by soaking the gelatine in 40g of cold water, squeeze it out and set it aside. In a double-bottomed saucepan, mix sugar, milk powder and bitter cocoa and stir with a whisk. Then add the glucose syrup, water and cream and stir once more. With the help of a heat-resistant licker, we put the saucepan on the heat and continue stirring until the temperature reaches 103°. Once the temperature is reached, we first add the cold neutral icing and then the rehydrated gelatine. We strain everything into a jug and blend with an immersion blender.
Once finished, we pour the icing into a container, cover with foil and then put the icing to rest in the fridge for at least 12 hours. When the time comes to use it, we will have to remember to heat it up to 36° and we can use it to garnish frozen desserts.
Great friends, this post ends here too, now you are ready to experiment with another one of our delicious icings. See you in the next post!