William Curley, Suzue Curley

Fruit Glaze

Preparation info
  • Makes

    275 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

This glaze is ideal for glazing the tops of entremets and petits gâteaux.

Ingredients

  • 8 g (¼ oz) leaf gelatine
  • 175 g (6

Method

  • Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze to remove any excess water. Put the nectarine purée and Simple Syrup in a saucepan. (1)

  • Scrape the seeds from the split vanilla pod (bean) into the pan and dr