Cassis syrup

Preparation info
  • Yield: Approximately

    8 ounces

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
4 120


The syrup should be sweet-tart; adjust the amount of simple syrup used, accordingly.

  • Bring the puree to the boil with the simple syrup.
  • Allow to cool and then unroll the cake, above, brush the top side of the cake lightly with the cooled cassis syrup, allow the syrup to soak in, and then brush again.
  • Fill with the chocolate mousse, using a long