Cassis Glaze

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A perfect glaze not only enhances the flavor, but also adds a stunning visual finish. In this recipe for Black Currant Glaze, the Fruit NH Pectin plays an essential role in providing a smooth and glossy texture, ideal for topping cakes, mousses or modern desserts.

This pectin, specifically designed for glazing and gelling applications, ensures a flawless result with a unique flavor intensity. Discover how to elevate your creations with innovative techniques and products.

Cassis Glaze

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In this cassis glaze recipe, Fruit NH Pectin plays an essential role in providing a smooth and glossy texture, ideal for topping cakes, mousses or modern desserts.

Ingredients

    • 200g - Black currant purée
    • 15g - Fruit NH Pectin
    • 500g - Water
    • 200g - Sugar
    • 20g - Lemon juice
    • 75g - Banyuls wine

Prepared by

    1. Heat the water to 40 °C. Mix the pectin with the sugar and pour over the water at 40 °C. Boil for 3 minutes.
    2. Remove from the heat and add the lemon juice, the cassis puree and the Banyuls, mix well to obtain a homogeneous texture.
    3. Refrigerate overnight and use at 35-40 °C.

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