Purple Cherry Glaze

Purple Cherry Glaze

Created by Jo Ward, an industry leading pastry chef


30 Minutes



For 4 people

  • 750 grams Water
  • 900 grams Caster sugar
  • 600 grams Dextrose
  • 750 grams Condensed milk
  • 54 grams Gold leaf gelatine
  • 420 grams Cocoa butter
  • 10 grams Red raspberry powder
  • 1.5 grams Purple powder
  • 2 grams Bronze shimmer powder

Adjust Quantity


  1. Bring water, sugar and dextrose to 103 degrees C. Warm condensed milk to 60 degrees C. Add bloomed gelatine to dextrose mix. Add condensed milk and combine. Add cocoa butter and food colouring last. Blitz until well combined. Pass through fine Chinese.
  2. Note: This Purple Cherry Glaze is a divine dessert element Jo uses to create her signature dish Cherry Poppins (pictured). However it is a very flexible glaze which can be used for a wide range of desserts. Best when combined with chocolate mousse, ice cream or sorbet, chocolate soil, fresh cherries and Flowerdale Farm Microgreen Red Garnet.