Page 636 - YC Cooking School

1. In a medium-sized saucepan bring the glucose, water and sugar to the boil. Note: Now

is an ideal time to infuse additional flavours like cinnamon sticks, Earl Grey tea or
vanilla into the syrup if you’d like to.
2. Remove from the heat and add the chopped LINDT chocolate to the hot sugar syrup,
stirring until the mixture reaches a smooth mass.
3. Pour the mixture into a large mixing bowl and allow to cool slightly, then whisk in a
third of the lightly whipped cream. Note: Over-whipping the cream can result in a
grainy texture.
4. Using a rubber spatula, fold in the remaining two thirds of the cream.
5. Pour into dishes or a container and allow to set in the fridge. This should take 30
minutes to 1 hour.

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