20.05.2020
33
Recipe information
Cooking:
30 min.
Complexity:
Easy
Calorie content:
2171.94
Carbohydrates:
400.43
Fats:
56
Squirrels:
16.59
Water:
26.3

Ingredients

Title Value
1. Syrup 150 Column
2. Sugar 150 Column
3. White chocolate 150 Column
4. Sugar free condensed milk 100 Column
5. Gelatin 12 Column
6. Water 135 Ml
7. Dye taste

Cooking

1. Stage

Pour gelatin 60 ml. water.

1. Stage. Pour gelatin 60 ml. water.

2. Stage

In a saucepan, combine sugar, remaining water and glucose. Bring to a boil over low heat. Remove the pan from the heat and add the swollen gelatin to it, stir until dissolved.

1. Stage. In a saucepan, combine sugar, remaining water and glucose. Bring to a boil over low heat. Remove the pan from the heat and add the swollen gelatin to it, stir until dissolved.

3. Stage

In a blender, beat the chocolate with condensed milk until smooth.

1. Stage. In a blender, beat the chocolate with condensed milk until smooth.

4. Stage

Pour our gelatin syrup into a blender and beat. Add dye of any color, it is best to take helium dyes. You can not add then your glaze will be white.

1. Stage. Pour our gelatin syrup into a blender and beat. Add dye of any color, it is best to take helium dyes. You can not add then your glaze will be white.

5. Stage

Cover our glaze with cling film and refrigerate, cool to 35 degrees. The cake that you will cover should be almost frozen, then the icing will lie evenly and quickly set.

1. Stage. Cover our glaze with cling film and refrigerate, cool to 35 degrees. The cake that you will cover should be almost frozen, then the icing will lie evenly and quickly set.

6. Stage

Bon Appetit!!!