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Instructions |
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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
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4. Strain through a chinois or fine strainer.
5. To use, re-warm if necessary.
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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.
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Serving
Suggestions |
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Passionfruit puree or juice and blackcurrant or cassis puree, respectively, are used in glacage for Passionfruit Charlotte and Charlotte Au Cassis
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Originally Submitted
2/1/2013
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