Ruby glasur
Easy
Menge: enough to glaze 4 large entremets
Make your fine patisserie shine with a wowing ruby glaze and taste. The great thing with this recipe is that you can make it in bigger quantities and preserve it in the fridge until you need it. The perfectly runny and sticky texture enable easy glazing to perfection, without air bubbles or defects. In short: pastries with impeccable ruby looks in your shop counter.
Make your fine patisserie shine with a wowing ruby glaze and taste. The great thing with this recipe is that you can make it in bigger quantities and preserve it in the fridge until you need it. The perfectly runny and sticky texture enable easy glazing to perfection, without air bubbles or defects. In short: pastries with impeccable ruby looks in your shop counter.
Containing: 1 Component

RUBY GLASUR

Zutaten: RUBY GLASUR

  • 39 g
    Wasser
  • 233 g
    Traubenzucker
  • 233 g
    Zucker

Zubereitung: RUBY GLASUR

Bei 104°C kochen.

Zutaten: RUBY GLASUR

  • 233 g
    Himbeerpüree
  • 110 g
    Gelatinemasse
  • 2 g
    Mona Lisa Power Flowers™ Rot NICHT AZO
  • 233 g
    CHR-R35RB1
  • 117 g
    Spiegelglasur

Zubereitung: RUBY GLASUR

Zur vorherigen Masse hinzugeben und gut vermengen. 

In eine Schüssel oder einen Behälter geben, verschließen und bis zum Gebrauch im Kühlschrank aufbewahren.
Vor Gebrauch auf 35°C erhitzen.

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