Brown Sugar Granite - Featured Recipe -
Featured Recipes

Brown Sugar Granite

Categories: Modernist Cooking
Primary Method: Gelification
Step 1
5 g • Gelatin, Leaf
Bloom gelatin in ice water.
Step 2
50 g • Muscovado Sugar
500 g • Water
4.5 g • Methocel F50
Heat water to dissolve muscovado, whisking continuously. When sugar is dissolved, add Methocel F50 and blend with a hand blender, scraping sides of the pot.

Bring to a rolling boil then remove from heat.
Step 3
Add bloomed gelatin and emulsify with hand blender.

Pass through a chinois.

Rest overnight.

Emulsify and whip by hand over a double boiler.

Pipe into molds and freeze.


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