Saracino - Italy
Saracino Raspberry Mirror Glaze - 1 kg
Deep red for raspberry and chocolate desserts
The Saracino raspberry mirror glaze in 1kg format adds the finishing touch to raspberry, raspberry-chocolate, raspberry-pistachio desserts, and red bavarians. Its intense raspberry red color and characteristic aroma evoke ripe raspberry pulp.
This ready-to-use Saracino formulation replaces homemade glaze that requires managing pectin, glucose, and coloring. The mirror finish and color remain stable, even after several hours on display. Saracino, a leading Italian manufacturer in professional pastry, guarantees consistent results. Warm to 40-45°C, pour over well-chilled dessert (-18°C minimum), and it's done.
Features
- • Brand : Saracino (Italy, since 1962)
- • Type : Ready-to-use mirror glaze
- • Flavor : Raspberry
- • Format : 1kg jar
- • Storage : Cool, dry place, away from light
- • Instructions for use : Warm to 40-45°C, pour over frozen dessert
Composition and nutritional values
Ingredients : glucose syrup, sucrose, water, modified starch, thickeners (E406, E440), acidity regulators (E330, E331), flavor, preservative (E202), safflower plant extract, coloring (E120).
Typical values per 100 g
Energy : 1105 kJ / 260 kcal
Fats : 0 g
Carbohydrates: 65 g
of which sugars: 52 g
Proteins: 0 g
Salt: 0 g
5 PRO tips to perfect your mirror glaze
The best practices of professional pastry chefs.
Tip 1Freeze the entremet at -18°C minimum
The entremet must be frozen solid so the glaze sets instantly on contact. Allow at least 6 hours at -18°C before pouring, ideally overnight. An entremet only refrigerated (4°C) would melt the glaze and cause permanent drips.
Tip 2Strictly respect the 40-45°C temperature
Use a kitchen thermometer, never by eye. Too hot (>50°C), the glaze is too liquid and runs in a layer that’s too thin, letting the mousse show through. Too cold (<38°C), it’s too thick and clumps or doesn’t spread evenly. The sweet spot 40-45°C guarantees a perfectly smooth 1-2 mm layer.
Tip 3Pour in a smooth motion, without going back
Pour the glaze in a spiral from the center outward, without stopping, in one continuous motion. NEVER go back with a spatula to "fix" an area: this creates permanent visible marks. If an area is not covered, it means there wasn’t enough glaze: you learn for next time.
Tip 4Gently tap the base to even out
Just after pouring, gently tap the base (board or turntable) on the work surface to release trapped air bubbles and even out the surface. This 5-second step makes all the difference between a perfect mirror glaze and a grainy surface.
Tip 5Cleanly cut drips with a heated spatula
Before transferring to the serving plate, run a heated spatula (under hot water then dried) under the entremet to cleanly cut off any dripping glaze. This professional finish prevents the glaze from sticking to the serving plate and gives a clean, neat edge to the entremet.
Instructions
- Reheat the glaze: in a bain-marie or microwave in 30-second intervals, stirring gently until reaching 40-45°C. Do not exceed 50°C.
- Prepare the entremet: remove the entremet from the freezer (core temperature at least -18°C) and place it on a rack above a catcher (tray, large dish).
- Pour: pour the glaze in a spiral from the center outward in a smooth, continuous motion. Do not go over the same area twice.
- Smooth: gently tap the base to release bubbles and smooth the surface.
- Decorate: place in the freezer for one minute to set, then remove to add decorations (fruit, gold leaf, pearls, chocolate).
Storage
- • Store in a cool, dry place, away from direct light.
- • Before opening: see the expiration date printed on the packaging.
- • After opening: reseal tightly and keep refrigerated, use within one month.
- • Unused glaze can be reheated several times without loss of quality.
To go further
Discover the full range of Saracino mirror glazes:
- • Saracino Raspberry Mirror Glaze - 3 kg (same flavor, 3kg size)
- • Saracino Transparent Mirror Glaze - 1 kg (other flavor, 1kg size)
- • Saracino Passion Fruit Mirror Glaze - 1 kg (other flavor, 1kg size)
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
