|unsweetened (alkalized) cocoa powder|
Have ready a fine-mesh strainer suspended over a small metal bowl, as well as a
In a small heavy saucepan over medium heat, whisk together the sugar and the
Remove the pan from the heat and, with the whisk, gently stir in the corn syrup and then the cocoa until smooth, making sure to reach into the corners of the pan. The mixture will be glossy. Using a silicone spatula, stir in the cream.
Return the pan to medium heat and, stirring constantly, bring the mixture to the boiling point (190°F/88°C). Bubbles will just start to form around the edges. Remove the pan from the heat and strain the mixture into the metal bowl. Cool until an instant-read thermometer reads 122° to 140°F/50° to 60°C, about 30 minutes.
While the mixture is cooling, in a custard cup, pour in the
With the silicone spatula, stir the softened gelatin into the glaze until it dissolves completely and the mixture is no longer streaky.
Strain the glaze into the
The glaze also can be made ahead and reheated. After about 1 hour, the cooled glaze can be covered and refrigerated for up to 1 week or frozen for 6 months. Reheat it very carefully in a microwave with 3 second bursts, or in a double boiler set over hot, not simmering, water (do not let the bottom of the container touch the water), stirring gently to ensure that it does not overheat or incorporate air. The reheated glaze will be thicker and should be heated to 90°F/32°C. Alternatively, you can add a very small amount of water,
With the measuring cup’s spout just above the center of the pie, slowly pour the glaze until the surface of the filling is nearly covered. There is enough glaze to cover the filling without scraping the measuring cup, which might mar the surface with solid particles (see Note). Gently tilt the pie plate from side to side to coat evenly. Should they appear, any tiny bubbles can be pierced with a sharp needle.
Refrigerate, uncovered, for 4 hours or longer until set.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.