Hügli Glace de Viande
Glace de viande is created by slowly reducing meat juices until the flavour becomes intense. You do this by cooking meat, cooling the meat gravy back, skimming off the fat and then simmering until the gravy has thickened. The result is a concentrated reduction, which is used as a flavour-intensive base for sauces. We shorten these steps for you, so you can get straight on with your mise-en-place.
Ingredients
Water, 7% beef extract, 5% beef bone broth, (Beef bone, water, salt) modified starch, red wine Piemonte Barbera DOC, gelatin (pork), 2% tomato puree, sugar, flavouring, caramelised sugar, rice flour, yeast extract, salt, sunflower oil, herbs, thickener (locust bean gum, guar gum, xanthan gum).
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Click on one of the recipies to view the preparation method on Bresculinair
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