"charlot" -2 syrup

1 serving


The second method: a) preparation of milk-sugar syrup - sugar and milk provided by the recipe; one mixes and boils for 60 - 90 minutes till temperature is equal to 104 - 105 ° C (a sample for a thin thread); b) preparation of "Charlot" syrup - eggs are beaten in a whipping machine during 5- 7 minutes and the hot milk-sugar syrup is gradually trickled in at a ratio of 1:
1. The brewed mass is mixed with the remaining mass of milk-sugar syrup and maintained for 5 minutes at a temperature of 95 ° C. The finished syrup is strained and cooled.