Red Velvet Cake Liquid Filling

Name: Red Velvet Cake Liquid Filling
Yield: Yield: 1.5 kg/3 lb 4.8 oz
Cuisine: United States
Ingredients: Red velvet cake, cut into cubes 1 kg 2 lb 3.2 oz 66.67%; Water 350 g 12.35 oz 23.33%; Corn syrup 150 g 5.29 oz 10

Preparation info

Yield:
1.5 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Red velvet cake, cut into cubes 1 kg 2 lb 3.2 oz

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Combine all of the ingredients in a blender cup and blend until smooth. You may need to adjust the consistency if the liquid is too thick simply by adding more water. The final texture should be similar to that of crème anglaise.
Use the purée in truffles or store for later use. The purée may be stored in the refrigerator for up to 1 week.