Fruit Glaçage

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Gelatin

Method

Procedure

  1. Soften the gelatin in cold water).
  2. Heat the sugar, water, and glucose until dissolved. Remove from the heat and stir in the gelatin until dissolved.
  3. Add the fruit purée.
  4. Strain through a chinois or fine strainer.
  5. To use, rewarm if necessary. Pour over the top of a