Bo Friberg

Coconut Mirror Glaze

Preparation info
  • Approximately

    ½ cup

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 1½ teaspoons (5 g) unflavored gelatin powder
  • ¼ cup (60

Method

  1. Sprinkle the gelatin over the cold water and set aside to soften.
  2. Add the Cocoa Lopez and simple syrup to the softened gelatin. Heat to dissolve the gelatin.
  3. Divide the glaze into 2 equal portions. Stir the chocolate liqueur into 1 portion. Use immediately as directed.