This glaze is set with agar agar instead of gelatin, making it vegetarian friendly. It sets into quite a strong jelly and is meant for a thin layer over entremets. If you want to have a thicker layer, glaze multiple times, but cut down on the agar agar.
- 125gr sugar
- 60gr cacao
- 250ml almond milk
- 2 tbs agar agar
Combine the sugar, cacao powder, almond milk and agar agar in a thick based sauce pan.
Bring the mixture to the boil while stirring.
Take the pan off the heat.
Use when warm but no longer piping hot. 40°C is perfect.
If this sets, it needs to be brought back to the boil to be dissolved again.