Raspberry Mirror Icing - Quick and Easy Method

In this article, it will be explained how to make a raspberry mirror icing using 64% Raspberry puree.

To make the mirror icing we will need:

• 640gr Raspberry Puree
• 630gr Sugar
• 420gr Dextrose FlavorPure
• 265gr Liquid Glucose Syrup FlavorPure
• 265gr Glucose Syrup - Fructose FlavorPure
• 250gr MyCryo Cocoa Butter or in Callets SaporePuro
• 50gr Gelatin Powder FlavorPure

First Phase: 

Hydrate the gelatin powder with water.
Weigh the 50gr of 200bloom Gelatin Powder with 4 times the weight in water, or 200gr of water. You can add and mix with a spoon and leave slightly larger lumps or heat in a small saucepan for maximum dispersion.

Mixing later with boiling liquid, we preferred to let it act without stirring initially. (As can be seen in the photo).

Phase Two:

Weigh the rest of the ingredients except the cocoa butter into a saucepan.

Step three:

Bring everything to a boil 

Step four:

Weigh the 250gr of Cocoa Butter into a larger jug, adding the hydrated gelatin (past 5 minutes) and if you want, the advice is to add 1gr of powdered dye to make the color stand out more.

Pour (once a boil has been reached) the mixture over the rest of the ingredients in the jug.

Step five:

Mix without letting air bubbles incorporate with a suitable mixer (Such as Bamix or Dynamix) until smooth and homogeneous.

From this time, you need to cover it with foil and let it rest for at least 24 hours.

This wait is critical for the gelatin to perform to its full effect and for all the ingredients to hydrate properly.

At the end of 24 hours we will have a solid mass from almost opaque color.
We take the amount we need and put it in a container that fits in the microwave and heat in several steps until the temperature reaches between 38°C and 41°C.

Always mix without letting air bubbles incorporate, even several times in the various heating steps.

Once it has reached temperature it can be poured onto the molds.

In this case, metal rings (and a basic parfait with 70% cream) were used, with a shape that was not even precise and had flaws. The best molds are those made of SILICONE, so that the mold is perfect and smooth.

Be sure to keep the parfait or cake very cold by having them in the freezer for at least 8 hours (if you have a blast chiller, leave them in the blast chiller for at least 20 minutes).

Pour the frosting starting from the center to the edges in circular motions.

Remove the excess and let it run off.

Once the frosting has finished dripping, place it back in the refrigerator for a few minutes and then decorate as desired.

If you have any questions, want more information or requests...please write it in the comments! 👇