Berry Mirror Glaze
A glaze made from berry purée is a real lifesaver for any home baker! I want to share my recipe for a stunningly delicious and beautiful glaze. Not long ago I baked a cake for a party and couldn't figure out how to decorate it, when a friend suggested a berry glaze. The cake came out beyond praise — every guest was thrilled!
ZHANNA_
Recipe author
Berry Mirror Glaze
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
1 g
Fats 0 %
0 g
Carbohydrates 98 %
51 g
199 kcal
GI:
8
/
0
/
92
- Bloom the gelatin according to the package directions while you make the berry purée. 2. Rinse the berries well, pat them dry, and remove the stems. Blend the strawberries (or any other berries you like) into a smooth purée. Pass it through a sieve to remove any lumps and seeds. Sift the powdered sugar and stir it into the purée. Pour in boiling water and stir until the sugar dissolves. 3. Transfer the strawberry purée to a heavy-bottomed saucepan, add the water, and stir. In a separate bowl, combine the sugar and pectin, then stir the mixture into the strawberry base. Bring to a boil, stirring constantly. 4. Set the pan of gelatin over the heat and stir until it dissolves. Combine the gelatin with the berry base. Blend the glaze with an immersion blender for about five minutes. The ideal temperature for pouring the glaze is 86°F (30°C).
Caloric content of the products possible in the composition of the dish
- Strawberries - 30 kcal/100g
- Frozen sweetened strawberries - 44 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Syrup - 300 kcal/100g
- Pectin - 336 kcal/100g
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