Creamy Cream of Gelled Sugar
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I would like to suggest a recipe for a jelly sugar protein cream (Jellyfix - a vegetable thickener for jellies and jams). Take 2:1 sugar. The cream cooks quickly, is delicate and light and holds its shape well, it is not covered with a dry crust. I use it for muffins. The cream is delicious with a light tartness.
Ingredients and taste: Water, Custard, Sour Sweet, Soft, Glaze, Egg White, Fudge, Fondant