Red Glaze

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By Darren Purchese

Get your glaze on! Super shiny, versatile glaze to help you achieve that professional finish to your cakes. This recipe is for advanced bakers as it contains some hard to find ingredients and has a bit more detail in the steps. This glaze recipe differs from lots of common recipes as it does not contain chocolate. It is used in our Explosive Milk Chocolate & Raspberry cake. If you are having trouble sourcing some of the ingredients for this recipe you can still glaze your cakes using the White Chocolate glaze recipe coloured red.

Time

1

hour

0

minutes

Degree of Difficulty

Advanced

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Portions

servings

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Ingredients

Servings

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288g caster sugar
72 ml water
100g glucose
310 ml cream, thickened
72g skimmed milk powder
48g mirror glaze (neutral gel) *
55g gelatine mass
 red food colour, water soluble as needed
1

For the gelatine mass… Use scissors to cut 20 g of gelatine leaves into small pieces and place into a container. Soak the pieces with 90 g of water and leave to hydrate. Melt the entire solution in the microwave to form gelatine mass, set aside.

 

2

For the red glaze… Mix 100 g of the sugar with the skimmed milk powder & cream, pour into a saucepan and heat gently. Stir constantly and heat the mixture to a temperature of 94°C, use a digital thermometer to get an accurate reading. Turn the heat to low and continue to stir for a minute. Place the mirror glaze into a bowl with the melted gelatine mass. Pour the heated skimmed milk powder mixture on top and mix well. Place the remaining sugar and water into a saucepan and heat to a boil, add the glucose and heat again stir to dissolve the sugar and bring back to a boil. Remove from the heat and pour into the bowl. Add the red colour and use a hand blender to fully mix and emulsify. Strain the glaze through a fine sieve and place cling film on top of the glaze to prevent a skin from forming. Use the glaze on a frozen product when it is at a temperature of 24°C. Scrape and strain any excess glaze and store in a container in the fridge for later use. Reheat in the microwave when needed.

 

3

NOTES

* In pastry making, neutral gel is a type of gelatinous substance that is used as a stabilizer, thickener, and binding agent in various dessert recipes. Neutral gel is different from regular gelatine because it does not contain any flavour or colour additives, hence the name "neutral."

Neutral gel is often made from a combination of pectin, agar-agar, and carrageenan, which are all plant-based thickening agents. The combination of these ingredients allows neutral gel to create a stable gel that does not break down easily, even in the presence of acidic ingredients.

Neutral gel is commonly used in pastry making to thicken and stabilise fruit fillings, custards, mousses, and other desserts. It can also be used to create a glaze or to hold together delicate layers of a dessert.

Neutral gel is different from other types of thickeners, such as corn starch or flour, because it creates a smooth texture without the need for cooking or heat. It also does not add any flavour to the dessert, allowing the natural flavours of the other ingredients to shine through.

 

1
0 hours 0 minutes

For the gelatine mass… Use scissors to cut 20 g of gelatine leaves into small pieces and place into a container. Soak the pieces with 90 g of water and leave to hydrate. Melt the entire solution in the microwave to form gelatine mass, set aside.

2
0 hours 0 minutes

For the red glaze… Mix 100 g of the sugar with the skimmed milk powder & cream, pour into a saucepan and heat gently. Stir constantly and heat the mixture to a temperature of 94°C, use a digital thermometer to get an accurate reading. Turn the heat to low and continue to stir for a minute. Place the mirror glaze into a bowl with the melted gelatine mass. Pour the heated skimmed milk powder mixture on top and mix well. Place the remaining sugar and water into a saucepan and heat to a boil, add the glucose and heat again stir to dissolve the sugar and bring back to a boil. Remove from the heat and pour into the bowl. Add the red colour and use a hand blender to fully mix and emulsify. Strain the glaze through a fine sieve and place cling film on top of the glaze to prevent a skin from forming. Use the glaze on a frozen product when it is at a temperature of 24°C. Scrape and strain any excess glaze and store in a container in the fridge for later use. Reheat in the microwave when needed.

3
0 hours 0 minutes

NOTES

* In pastry making, neutral gel is a type of gelatinous substance that is used as a stabilizer, thickener, and binding agent in various dessert recipes. Neutral gel is different from regular gelatine because it does not contain any flavour or colour additives, hence the name "neutral."

Neutral gel is often made from a combination of pectin, agar-agar, and carrageenan, which are all plant-based thickening agents. The combination of these ingredients allows neutral gel to create a stable gel that does not break down easily, even in the presence of acidic ingredients.

Neutral gel is commonly used in pastry making to thicken and stabilise fruit fillings, custards, mousses, and other desserts. It can also be used to create a glaze or to hold together delicate layers of a dessert.

Neutral gel is different from other types of thickeners, such as corn starch or flour, because it creates a smooth texture without the need for cooking or heat. It also does not add any flavour to the dessert, allowing the natural flavours of the other ingredients to shine through.

Recipe Tags glaze