Bo Friberg

Plain Mirror Glaze

Preparation info

  • 1 cup

    • Difficulty

      Easy

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

By Bo Friberg

Published 2003

  • About

Ingredients

  • 1 tablespoon (9 g) unflavored gelatin powder
  • ½ cup (120

Method

  1. Sprinkle the gelatin over the cold water and set aside until softened. Heat the mixture over a bain-marie until dissolved; do not overheat.
  2. Stir the simple syrup into the gelatin mixture. Use the glaze as soon as it begins to thicken. If the glaze becomes too thick before you can apply it, warm it to a liquid and let it thicken again.