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Fruit Glacage (Fruit Jelly Charlotte Topping) Recipe

   
 

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     Fruit Glacage (Fruit Jelly Charlotte Topping)

Category   Desserts - Breads
Sub Category   None
Servings   For an 18-20cm cake

Ingredients
12g Gelatine
90g Sugar
60g Water
30g Glucose
150g Fruit Puree
 

Instructions
Procedure- 1. Soften the gelatine in cold water 2. Heat the sugar, water and glucose until dissolved. Remove from the heat and stir in the gelatine until dissolved. 3. Add the fruit puree
4. Strain through a chinois or fine strainer. 5. To use, re-warm if necessary.
Pour over the top of a cake or charlotte and quickly spread to the edges of the cake with a palette knife. One small batch makes enough glaze for a 7-or 8-in (18-20cm) cake.
Serving Suggestions
Passionfruit puree or juice and blackcurrant or cassis puree, respectively, are used in glacage for Passionfruit Charlotte and Charlotte Au Cassis


Originally Submitted
2/1/2013





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