A perfect glaze not only enhances the flavour, but also provides a stunning visual finish. In this recipe for Blackcurrant Glaze, Fruit NH Pectin plays an essential role in providing a smooth and glossy texture, ideal for coating cakes, mousses or modern desserts.
This pectin, specifically designed for glazing and gelling applications, ensures a flawless result with a unique flavour intensity. Discover how to elevate your creations with innovative techniques and products.
Blackcurrant Glaze
In this recipe for Blackcurrant Glaze, Fruit NH Pectin plays an essential role in providing a smooth and glossy texture, ideal for coating cakes, mousses or modern desserts.
Ingredients
- 200 g Blackcurrant purée
- 15 g Fruit NH pectin Sosa Ingredients
- 500 g Water
- 200 g Sugar
- 20 g Lemon juice
- 75 g Banyuls wine
Instructions
- Heat the water up to 40 °C. Mix pectin with sugar and add to the warmed water slowly. Stir until completely dissolved. Bring to boil for 3 minutes.15 g Fruit NH pectin, 500 g Water, 200 g Sugar
- Remove from heat and add the blackcurrant purée, lemon juice and Banyuls wine.200 g Blackcurrant purée, 20 g Lemon juice, 75 g Banyuls wine
- Let set in the fridge over night and use at 35-40 °C