RecipeWe make difference SIB
INGREDIENTS
Ingredients
mousse
- LUKE 1kg Cream Cheese 1250g
- Yogurt Long shelf lfie 310g
- sugar 125g
- egg yolk 165g
- egg white 75g
- sugar( for meringue) 175g
- water 60g
- GELATIN SHEET 15g
- Semi Candied Hallabong peel (korean Mandarin from Jeju island) 150g
Glacage
- water 500g
- sugar A 285g
- Glucose syrup 100g
- sugar B 285g
- Pectin 11g
- 50% citric acid solution 8g
HOW TO MAKE
Method
mousse
- Mix cream cheese, yogurt till smooth
- Mix sugar,egg yolk
- Make meringue with egg white and sugar and mix
- Add the soaked gelatin
- Add the chopped Hallabong peel.
Glacage
- Warm water, sugar A, glucose syrup to 50 degree
- Add sugar + pectin and boil to 107 degree
- Stop to heat and add citric acid solution and cool down
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