Composition / ingredients
Cooking method
Carob powder is obtained from dried pods - fruits of a subtropical legume plant. This product has a sweet rich taste, it contains many useful substances, has an excellent effect on digestion and is an excellent substitute for chocolate.
The beauty of making carob glaze according to this recipe is that you do not need to mess with a water bath. All the ingredients are placed in a small saucepan with a thick bottom, put on a slow fire and, stirring with a whisk, bring to a boil.
When the mass boils, we cook the future glaze for 6-8 minutes, while constantly stirring with a whisk so that the mixture does not stick to the bottom and walls of the pan. If you don't want your glaze to be glossy, you can already use it, naturally, after cooling it down. The glaze will contain small grains - be prepared for this.
If you like the homogeneous consistency of the glaze, the resulting mixture should be processed with an immersion blender. At the same time, the glaze will acquire glossiness.
Carob icing can be used to decorate a cake, cakes or any other dessert.
Confectionery inspiration!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Vanilla - 288 kcal/100g
- Carob - 222 kcal/100g
