Original, fruity mirror glazing from black currant.
Preparation time 20 minutes
INGREDIENTS .. for tart with ø 7-8 inch.
- 150 g cassis puree
- 5 g pectine
- 30 g glucose
- 60 g water
- 90 g suiker
- 12 g gelatine
Soften the gelatine in cold water. Heat the water sugar mixed with pectine and glucose until dissolved. Remove from the heat and stir in the gelatine until dissolved. Add the fruit purée. Strain through a fine strainer.
To use, rewarm if necessary. Pour over the top of a cake or charlotte and with a palette knife, quickly spread to of over the edges of the cake.