Culinary Institute of America

Apricot Glaze

Preparation info
  • Makes

    24

    fl oz
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin, granulated ½

Method

  1. Bloom the gelatin in the water, then melt.
  2. Combine the corn syrup, lemon juice, and apricot jam in a saucepan and bring to a boil over medium heat. Blend in the melted gelatin.
  3. Cool the glaze to 75°F/24°C. Strain and use immediately.