You can always send us your messages, comments or suggestions.
Create your personal recipe book! In one click, store and find all your favourite recipes from MeilleurduChef.com.Add this recipe
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.
Prefer the use of unsweetened condensed milk instead of sweetened condensed milk to reduce the sugar content.
This recipe contains no white chocolate.
To submit a review, please log into your MeilleurduChef.com account or create a new account.Log in
Monday to Friday
9am-12pm / 1:30-5pm
+335 59 24 54 48
All transactions on
are 100% secure.
Are you in a hurry or do you like placing your order in advance?
Do you want to be delivered at home?
We have a solution for every purchase!
Earn loyalty points
by referring a friend.
Convert your points
A selection of products
tested and approved
under daily and intensive