Ghiaccia reale senza albume

Questa è stata la prima volta che ho usato la ghiaccia reale e penso che per un pò ne farò a meno. La glassa di per se è molto buona ma io sono proprio una frana e soprattutto molto ignorante in materia....insomma ho usato una sacca a poches ma non avendo il beccuccio adatto facevo fatica a gestirla. L'ho usata per decorare la casetta in pan di zenzero ma ne ho avanzata un pò e probabilmente proverò a usarla per decorare i biscotti. 
In questa ricetta non si usano gli albumi come prevede la classica ricetta della glassa, al loro posto si usa la meringa. Io ho preferito usare questa perchè non mi piace l'idea di usare le uova crude.


Ingredienti
  • 440 g zucchero a velo
  • 30 g meringa
  • 80 ml acqua


Prendete la meringa e frullatela, aggiungete lo zucchero a velo e mescolate per bene. Riscaldate l'acqua e versatela pianissimo nella planetaria facendo girare la frusta a velocità bassissima. Potete fare anche a mano come ho fatto io che non avevo voglia di sporcarla. 


Aggiungete poco a poco l'acqua mescolando. Otterrete un composto colloso e denso. Se la preparate a mano vi consiglio di usare alla fine un frullatore per ottenere un composto omogeneo e senza grumi.
Questa ghiaccia può essere conservata in frigorifero con la pellicola a contatto con la glassa.



Io ho trovato la ricetta su cookaround postata da Soya ma so che originariamente è stata postata da Cindy su coquinaria. 



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