Posted by Neil Sheldon cpc on March 08, 1998 at 22:43:08:
In Reply to: Re: Raspberry Glaze posted by Gerard on March 04, 1998 at 18:48:33:
: Errr... personally I buy glaze which is made in France, its neutral and you can add red coloring.
: Making glaze with fresh rasps has to be done fresh as rasps tend to go grey, soemthing that came with brownies is probably made with cleargel,wheat starch or similar goop.
: Neil Sheldon probably has a recipe for rasp glaze as he works as pastry chef at restaurants where they make that sort of thing for desserts.
: If you can find frozen rasps in syrup just mash em up , add a touch grand marnier ( a nip bottle) and you've got it.
: It can be thickened with arrowroot, strain the raps from the syrup, take 25% of the syrup and stir a spoon of arrowroot into it, heat the rest of the syrup and whisk the other 25% into it, let cool after it thickens and stir the rasps back in, heating the rasps will make them discolor.
: I get $15 an hour to do this, still waiting for the first check though.!
: Gerard
:Hi brandi ,I think a true glaze is thin strained preserves with corn sugars added for the right consistancy,or any sugars. Bo friberg has a recipe for pectin glaze. i think ofhand he adds tartaric , to set it or somthing , i would have to look it up. rochet science or food chemestry 101.