Rum, Vanilla & Lime Glaze
Artisan
Restaurateur
Ingredients
80 g Water
80 g Caster sugar
200 g White rum
40 g Glucose DE38/40
4 g SOSA Kappa Gum
1 Vanilla bean
Zest of 1 lime
Use the sugar, glucose and water to make a syrup.
Sprinkle on the Kappa Gum, then add in the rum and bring the mixture to the boil.
Add the split and scored vanilla beans and lime zest.
Leave to cool slightly.
Once it is at 160-175°F (70-80°C), you can dip cubed fruit, whole fruit pieces and other ingredients in it to glaze them.
IMPORTANT: Your preparation will start to set at 140°F (60°C).
