Japanese Dessert
Today we present a sophisticated and refreshing restaurant dessert that combines three distinct elaborations: Matcha Tea Sorbet, Yuzu Foam and Sesame Rocks, with delicate…
Formato
1,3kg
Formato
6kg
Glycerin (vegetable glycerol) is is a colourless, dense liquid with a slightly sweet taste, obtained from plant-based sources. It acts as an emulsifier, helping to combine and stabilise mixtures that tend to separate, and as an antifreeze, lowering the freezing point to maintain a smooth, creamy texture in ice creams and sorbets. It also retains moisture, preventing preparations from drying out or crystallising and extending their freshness.
Incorporate directly into the cold or tempered mixture, mixing well until fully integrated. It is used in any preparation containing water and fat, facilitating its emulsion and improving stability.
Glycerin is an ingredient used for its ability to improve texture and moisture in a variety of preparations. In ice creams and sorbets, it prevents the formation of ice crystals. It is essential in the preparation of bonbons, truffles, mousses, and ganaches, where it contributes to a smoother and more homogeneous consistency. In sponge cakes, it helps retain moisture, prolonging their freshness. Furthermore, it is ideal for sugar paste, ensuring greater flexibility and resistance in decorations.
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