Fruit Glaze
A clear fruit glaze made from fruit purée, ideal for coating cakes and decorating charlottes.
Ingredients
gelatin
12 g
sugar
90 g
water
60 g
glucose
30 g
fruit purée
150 g
Instructions
1
Soften the gelatin
Soften the gelatin in cold water (see page 54).
2
Cook the syrup
Heat the sugar, water, and glucose until dissolved. Remove from heat and stir in the gelatin until dissolved.
3
Add the fruit purée
Add the fruit purée.
4
Strain
Strain through a fine sieve.
5
Use
Reheat if necessary. Pour over a cake or charlotte and quickly smooth with a spatula.
