Difference between revisions of "Invert sugar"
From Burden's Landing
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(Effect on sorbet and chocolates) |
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Makes sorbets creamy. Used in cherry-filled chocolates to make the filling liquidy. | |||
You can apparently buy it, but the [[rasberry sorbet]] recipe includes instructions on how to make it also. | You can apparently buy it, but the [[rasberry sorbet]] recipe includes instructions on how to make it also. | ||
Revision as of 18:10, 11 October 2009
Makes sorbets creamy. Used in cherry-filled chocolates to make the filling liquidy.
You can apparently buy it, but the rasberry sorbet recipe includes instructions on how to make it also.
Recipe
1 cup water, 1 cup sugar, ¼ teaspoon citric acid or cream of tartar, simmered for 30 minutes and then cooled.
