How to use
Hot glaze: Absolu Cristal can be used alone or by adding up to 30% water, fruit juice or purée. Preheated to a minimum of 60°C/140°F it is used at between 40°C-80°C/104°F-176°F depending on whether it is sprayed or applied by hand.
Cold glaze: Absolu Cristal can be used alone, or by adding up to 10% water, fruit juice or purée. Break up the gel with a spatula, with or without extra additions like water or purée, and mix the glaze thoroughly until a smooth texture is obtained.
Ingredients: water, sugar, glucose syrup, gelling agent : pectin, thickener : carrageenan, acid : citric acid.
This product may contain traces of nuts, milk, egg and soya proteins, gluten and peanut.
Composition: water 39,5% - saccharose 36,5% - glucose syrup 22,5% - additives 1,5%
Absolu Cristal has a perfectly neutral taste and is extremely easy to use. Its versatile texture makes it ideal for creative coulis and glazes with exceptional shine.
A perfect finish. Valrhona’s ABSOLU CRISTAL is ready to use for a flawless finish, hot or cold.
It provides a beautiful and lasting glaze, and freezes and defrosts with perfect results every time. Absolu Cristal is the ideal base ingredient for all kinds of glazes, including neutral glazes or those made with fruit, chocolate, praliné, gianduja or spices.
Absolu Cristal is much more than a neutral glaze; it brings real texture to your dishes, with its slighly sweetened taste.