Glazing a cake with this glossy caramel glaze is an easy method of decorating a beautiful cake.
Sugar - 150 grams
Starch - 10 grams
Heavy cream (min 30% fat) - 130 ml
Lemon juice - 10 ml
Gelatin sheets - 5 grams
Water - 100 ml
Salt - a pinch
Soak 5 grams of gelatin sheets in cold water. If you are using granulated gelatin, soak it in 50 ml of cold water.
Combine 10 grams of starch and 30 ml of water in a small bowl, mix and set aside.
Place 150 grams of sugar and 1-2 teaspoons of lemon juice in a saucepan. Heat over medium heat until the caramel melts and turns to a deep amber color.
Remove from the heat. Carefully, gradually add 70 ml of water and 130 ml of heavy cream, stirring constantly. Add a pinch of salt and bring to boil, stirring frequently.
Turn off the heat. Mix the starch and water and add into the hot caramel glaze. Drain and add the gelatin sheets. Stir to combine.
Strain the caramel glaze, and cool to about 30°C. Use to glaze cakes, pastries and desserts.