Fruit Glaze

The fruit glaze is a simple garnish or addition to a dessert. Because of the gelatin in this formula your glaze will set up very firm once it is chilled or once it comes into contact with a cool dessert.

Formula: yields 4.5 oz.
60g Purée
60g Simple Syrup
7g Gelatin (3 sheets)

MOP: Bloom gelatin in cold water. Heat fruit purée and simple syrup over saucepan until hot, simmering. Add gelatin, without water, and stir until the gelatin is fully dissolved. The mixture will still be very liquid, but if you touch it you will feel the gelatin on your fingers and will see that as soon as the mixture touches something cool it hardens right up.