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121K views · 9.4K reactions | GHIACCIA REALE PER GLASSARE 😍 Vediamo subito quali ingredienti occorrono per realizzare una ghiaccia reale: -75 gr di zucchero a velo -10 ml di albume PASTORIZZATO o acqua faba per una versione vegan🌱 - qualche goccia di limone Mescola tutti gli ingredienti, non serve montarli. Se la vedi troppo densa aggiungi acqua poca alla volta mentre se é liquida aggiungi zucchero a velo. Vale sempre la regola dei tre secondi se devi utilizzare la ghiaccia per ricoprire un biscotto. Conserva la ghiaccia coperta da un canovaccio umido, in frigorifero. Mi raccomando usa SEMPRE albume pastorizzato o per una versione vegan ACQUAFABA (l’acqua dei ceci), il risultato é lo stesso! Ora non ti resta che metterti all’opera 😍 #ghiacciareale #royalicing #glassa #cakedesign #ghiaccia #dolcifattiincasa #ricette #pasticceria #ricette | Engy Cake Designer

Créer des rose cake design

12K views · 1.2K reactions | Easy JAM🌹Marshmallow Flowers Recipe! ❤️Don’t forget to hit that like button before you start, or else your marshmallow flowers might not bloom as perfectly as planned! Trust me, it’s the secret ingredient!😄 150 gr raspberry jam 60 gr egg whites Pinch of citric acid 250 gr sugar 150 gr water 7 gr agar agar Combine the jam with the egg white and sugar in the mixer bowl. Add citric acid. Whip on high speed until the mixture becomes very fluffy and starts wrapping around the whisk. At the same time, combine the sugar, agar, and water in a saucepan. Stir constantly and cook the syrup until it reaches the “string stage” where it drips in threads from the spatula. This should take about 2.5-3 minutes after it starts boiling. If you have a thermometer, cook the syrup to 110°C (230°F). Once the syrup is ready and the egg whites with jam are whipped, slowly pour the syrup in a thin stream down the side of the bowl while mixing at maximum speed. Avoid pouring it directly onto the whisk. After all the syrup is incorporated, continue beating for another 1 to 1.5 minutes until the desired consistency is reached. Be careful not to overwhip, as the mixture will start cooling, and the agar will begin to set. Agar starts to gel at 45°C (113°F), so you’ll need to work quickly to pipe the flowers. Once the mixture is ready, it should be kept warm. Preheat the oven to 50°C (122°F) — no higher! Turn it off and store the bowl inside to keep the mixture warm. Before piping the flowers, make sure to stir the marshmallow mixture thoroughly. Pipe the flowers and leave them at room temperature to set. The time needed will depend on the temperature, humidity, and size of your flowers. It typically takes about a day, but if it’s very dry or humid, the time may shorten to around 8 hours or extend up to 2 days. Once set, lightly dust the flowers with powdered sugar and store them in an airtight container. Be sure to keep the marshmallow flowers sealed tightly, as they will dry out if exposed to air. In a container, they will stay soft for about a week. | Marshmallow ZEFIR bouquet🌹Зефирные Букеты

Bonbon en glaçage royal

Isomalt Leaves