Blackcurrant Glaze

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.

  • 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
  1. 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.

  2. Remove from heat and add the blackcurrant purée, lemon juice and Banyuls wine.

  3. Let set in the fridge over night and use at 35-40 °C

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

    • 200g - Blackcurrant purée
    • 15g - Fruit NH pectin Sosa ingredients
    • 500g - Water
    • 200g - Sugar
    • 20g - Lemon juice
    • 75g - Banyuls wine

Prepared by

    1. 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.
    2. Remove from heat and add the blackcurrant purée, lemon juice and Banyuls wine.
    3. Let set in the fridge over night and use at 35-40 °C

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