Name: Black Currant Glaze
Yield: Enough to cover the tops of 2 cakes, 10 inches (25 cm) in diameter
Ingredients: ½ cup (120 ml) simple syrup; ¼ cup (60 ml) Black Currant Puree; 1 tablespoon (9 g) unflavored gelatin powder; ¼ cup (60 ml) cold water

Preparation info

Enough to cover the tops of
2
cakes, 10 inches in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 tablespoon (9 g) unflavored gelatin powder
¼ cup (60

Garnish

Method

Sprinkle the gelatin over the water and let sit until softened. Place the gelatin mixture over a bain-marie and heat until dissolved. Do not overheat.
Stir in the simple syrup and the currant puree and use as soon as the glaze shows signs of thickening. Should the glaze thicken too much before it can be applied, reheat to ensure a smooth surface on the cakes.</