Image is for illustrative purposes only.
A bright, tropical mirror glaze made from mango purée, sugar and glucose, set with gelatine and thickened just enough with a little starch so it clings to the cake in a smooth, even coat. Poured over a frozen mousse cake it sets to a glossy, deep golden surface you can almost see yourself in, with a clean fruit flavour lifted by lemon juice and a pinch of citric acid.
Use it on entremets, mousse cakes and small individual desserts that have been frozen solid, or brush it over fruit flans for shine. It is best made a day ahead, rested in the fridge overnight, then gently re-warmed to pouring temperature when you are ready to glaze.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
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Weight Per Unit: 1537
Number of Units: 1
Unit Size: batch of about 1.5 kg of glaze, enough for two to three 20 cm mousse cakes
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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400 |
1.7 cups
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Water
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B
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400 |
14.1 ounces
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Mango Puree
Mango purée is smooth, strained mango flesh, usually sold frozen in blocks or tubs for pastry work. It is far more consistent in flavour and thickness than fresh fruit, and can be replaced by ripe mango blended and passed through a fine sieve.
frozen
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thawed |
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C
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400 |
14.1 ounces
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Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
caster
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D
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180 |
6.3 ounces
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Glucose Syrup
Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.
Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced.
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E
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15 |
1 tablespoon
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Fresh Lemon Juice
Fresh lemon juice is the juice squeezed from whole lemons and strained of seeds and pulp. It gives a natural sharpness and aroma that bottled juice cannot match, and roughly three medium lemons will yield the amount needed here.
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strained |
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F
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25 |
0.9 ounce
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Modified Starch
Modified starch is a corn or tapioca starch that has been treated so it thickens smoothly and stays stable when acid, sugar and freezing are involved. In a glaze it gives body and shine without becoming cloudy or watery; plain corn starch can be used instead, though the set will be a little softer.
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G
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25 |
0.9 ounce
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Icing Sugar Mixture
Icing sugar mixture, also known as confectioners' sugar or powdered sugar, is pulverised granulated sugar crushed together with a small amount (about three percent) of cornflour. This icing sugar is great to use when making icing for kids' birthday cakes or dusting sweet treats.
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H
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28 |
1 ounce
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
powdered
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I
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60 |
2 fluid_ounces
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Water
for blooming the gelatine
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cold |
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J
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4 |
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Citric Acid
Citric acid is the natural acid found in lemons and other citrus fruit, sold as fine white crystals or powder. A small pinch sharpens the flavour of sugar syrups and helps stop them crystallising during storage.
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1537
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
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The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Sprinkle H (gelatine powder) over I (cold water) in a small bowl, stir once and leave it to stand. |
Gelatine fully swollen and spongy, no dry grains left |
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2 |
Mix |
In a separate bowl, whisk F and G (modified starch and icing sugar mixture) together dry, then stir in a few spoonfuls of A (water) taken from the weighed amount to make a smooth slurry. |
Smooth and lump free |
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3 |
Heat |
Put the remaining A, B, C and D (water, mango purée, caster sugar and glucose syrup) into a saucepan and bring to a gentle boil, stirring so the sugar and glucose dissolve. |
Clear, sugar fully dissolved |
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4 |
Thicken |
Whisk the starch slurry into the boiling purée and cook, stirring constantly, for about a minute. |
Glossy and lightly thickened, coats the back of a spoon |
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5 |
Dissolve |
Take the pan off the heat and stir in the bloomed H and I (gelatine and water), then E and J (fresh lemon juice and citric acid). |
Gelatine completely dissolved; no lumps or grains |
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6 |
Strain |
Pass the glaze through a fine sieve into a clean jug or bowl. If it has foamed, press the surface with plastic wrap laid directly on the glaze. |
Smooth and free of bubbles and skin |
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7 |
Rest |
Cool the glaze, cover the surface with plastic wrap and refrigerate, ideally overnight. |
Set to a soft jelly |
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8 |
Glaze |
Re-warm the glaze gently over a water bath or in short microwave bursts, stirring without beating air into it, then pour it over a frozen, level mousse cake set on a rack. |
Pouring temperature about 30–35°C; glaze flows in one even coat |
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9 |
Set |
Let the excess drip off, trim the drips at the base with a small palette knife and transfer the cake to a board. |
Glaze touch-dry and mirror bright; keep refrigerated |
Important Notes
This batch makes about 1.5 kg of glaze, enough to cover two to three 20 cm mousse cakes with a little to spare (you always need more than the cake will take, as the excess runs off). The cake must be frozen solid and perfectly smooth before glazing, or the glaze will not sit evenly. Make the glaze a day ahead if you can and let it rest in the fridge overnight; re-warm it gently and stir slowly so you do not whip in bubbles. Leftover glaze can be strained, covered on the surface with plastic wrap and kept in the fridge for up to a week, or frozen.
Tools & Arrangements
Digital scales, medium saucepan, whisk, small bowls, fine sieve, jug for pouring, plastic wrap, thermometer, cooling rack set over a tray, small palette knife
