Stable texture in freezing and defrosting. For desserts, mousses, bavarois, ice creams and cocktail verrines.
Vanilla Glaze
Mirror glaze with used and crushed vanilla bean, gelled with fruit pectin
Ready to use. Melt at 45° / 50°C in a double boiler or in a microwave oven on defrost mode. Spread with a spatula, smoothing with a single movement of the palette knife, or pour onto the frozen dessert (without frost)
Protect from light and humidity, in a cool room (max. 20°C). Sensitive to strong odors. 1 year in unopened package. 3 weeks in cold storage after opening.
Sealed pails 1kg, 2kg or 6kg
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