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Ho do you make mirror glaze with powdered gelatin?
- Thread starter oli
- Start date
Translucent Glaze from La Patisserie de Pierre Herme
1 liter water
1 lemon rind
1 orange rind
4-5 used vanilla pods (they aren't as strong)
400 grams caster (super-fine) sugar
40 grams pectine (gelatine)
40 grams lemon juice
8-10 coarsely chopped mint leaves
Heat to 45 degrees centigrade the lemon, orange and vanilla pods. Add the sugar and pectin and bring to boil for 2-3 minutes. Remove from heat and add lemon juice and minute. Let infuse for 30 minutes, then pass through fine sieve. Keep in refrigerator.
1 liter water
1 lemon rind
1 orange rind
4-5 used vanilla pods (they aren't as strong)
400 grams caster (super-fine) sugar
40 grams pectine (gelatine)
40 grams lemon juice
8-10 coarsely chopped mint leaves
Heat to 45 degrees centigrade the lemon, orange and vanilla pods. Add the sugar and pectin and bring to boil for 2-3 minutes. Remove from heat and add lemon juice and minute. Let infuse for 30 minutes, then pass through fine sieve. Keep in refrigerator.
Here's one that looks a little scary
Strawberry Mirror
1 tsp lemon juice
1 TBSP kirsch
1 TBSP water
1 TBSP unflavored gelatin
Few drops of red food coloring
http://www.culinaryconcoctionsbypeabody.com/2007/07/30/mirror-mirroron-the-wall/
Strawberry Mirror
1 tsp lemon juice
1 TBSP kirsch
1 TBSP water
1 TBSP unflavored gelatin
Few drops of red food coloring
http://www.culinaryconcoctionsbypeabody.com/2007/07/30/mirror-mirroron-the-wall/
This is the first time I have heard of a mirror glaze. Is the texture something like Jello?
What is the point of it? To me, it looks fake, not at all attractive on top of that beautiful cake. If it has a slimy feel to it like Jello, I think I'd prefer a creamy topping only on that delicious looking cake. One could put raspberries in real whipped cream, right?
So, I went back and took a second look, read the recipe through and decided it was not all that bad. I guess I just don't understand the gelatin topping. I am not a great baker like a lot of you....much to learn.
What is the point of it? To me, it looks fake, not at all attractive on top of that beautiful cake. If it has a slimy feel to it like Jello, I think I'd prefer a creamy topping only on that delicious looking cake. One could put raspberries in real whipped cream, right?
So, I went back and took a second look, read the recipe through and decided it was not all that bad. I guess I just don't understand the gelatin topping. I am not a great baker like a lot of you....much to learn.