Fruit Purée Glossy Icing

For the glossy icing: Organise all the necessary ingredients.

Hydrate the gelatine with 60 grams of water.

Pour the water and sugar in a saucepan...

... add the glucose syrup...

... and bring to a boil. Cook the syrup up to 103°C. The use of a laser thermometer is recommended for this operation.

At 103°C, add the unsweetened condensed milk.

Combine with a rubber spatula.

Add the rehydrated gelatine...

... and combine until fully dissolved.

Combine with a whisk to make sure the gelatine has dissolved.

Pour the hot syrup over the blackcurrant purée...

... and combine with a whisk...

... then mix the icing with a hand blender until smooth and homogeneous. This operation will ensure there are no air bubbles.

Icing the cake: Take the cake out of the freezer. It should be thoroughly frozen, down to the centre. Transfer the cake on a cooling rack, placed on a deep tray.

Beat the icing again with the hand blender for a perfectly smooth consistency.

Pour the blackcurrant icing in one stroke, from one end of the cake to the other.

Gently lift the coated cake with a cranked spatula. Slide the spatula sideways to get rid of any icing strings at the base.

Arrange the cake on a serving plate. Refrigerate for 4 to 6 hours to let it defrost slowly.