Not exact matches
Once the
hot sugar is at the proper temperature, begin to slowly stream it into the
gelatin mixture while continuously beating with a hand mixer on medium - high.
Off the heat, whisk the bloomed
gelatin into the
hot milk
mixture.
As soon as the syrup reaches the desired temp turn the mixer onto low and slowly pour the
hot syrup into the
gelatin mixture.
That piping
hot liquid then gets poured into the mixer on top of a
gelatin mixture, and then whipped to shining shimmering splendor.
Pour the
hot sugar
mixture down the side of the mixing bowl with the bloomed
gelatin, making sure it doesn't hit the whisk.
Step # 6: Turn the mixer on low speed and, while running, slowly pour the
hot water down the side of the bowl into the
gelatin mixture.
With the mixer on, pour the
hot sugar
mixture into the
gelatin mixture.
With mixer running at low speed, slowly pour
hot syrup into
gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash).
Stir together
hot coffee, sugar syrup, and vanilla in a metal bowl, then add
gelatin mixture, stirring until dissolved.
Remove from the heat, add the vanilla and pour the
hot sugar
mixture down the side of the mixing bowl with the bloomed
gelatin, making sure it doesn't hit the whisk.
You want to make sure that the
gelatin mixture isn't too
hot when adding the egg, or you'll end up with scrambled egg in your hair mask!
The
gelatin mixture never gets
hot.
You can not let that
mixture get
hot or it would render the
gelatin useless and inoperative.
You are adding the
hot water to the
gelatin mixture — not the kombucha.