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Frappe
Preparation info
- Yield: Approximately
1000 g
- Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Dried egg whites |
Method
- Whisk the egg whites into the cold water. Allow the mixture to rehydrate for about 30 minutes.
- Combine the glucose syrup and invert sugar. Cook to 110°C/230°F.
- Using a 5-qt planetary mixer, begin whipping the egg white mixture on high speed.
- Continue cooking the glucose syrup mixture until the temperature reaches 116°C/240°F.
- Strea
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