Composition / ingredients
Cooking method
1. First of all, we will prepare gelatin, fill it with water, as indicated in the instructions, while it swells, we will prepare strawberry puree.
2. The berries are washed and cleaned from the stalks. Blend and rub through a fine sieve. We got a homogeneous mass, without seeds and lumps. Mix with powdered sugar and add boiling water, stir with a whisk until the powder dissolves.
3. Put the strawberry puree in a saucepan and pour out the milk, add sugar, heavy cream and syrup. Put the pan on a slow fire and bring the mass to a boil.
4. In the microwave, melt the chocolate and add it to the strawberry mass. We introduce the dissolved gelatin and blend it well. The finished glaze is covered with cling film and can be stored in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- White chocolate - 554 kcal/100g
- Invert syrup - 400 kcal/100g
