Miroir Framboise
par hat|
Ingredients
150g purée de framboise
20g sugar
1g agar agar
Directions
Whisk the agar agar into the cold purée and sugar.
Bring to a boil and let it boil for 1-2 minutes while whisking.
Let it cool down to 45-50°C, it sets around 40°C so don’t wait too long.
Pour it all at once in the middle of a very cold cake still in its cercle, it spreads by itself.
Do not touch it while it sets, it only takes a minute or two.
Used in
Category: glaze