My cheesecakes are turning out great, especially using water bath. Now, what can I put on top? It would be nice to ave blueberry or strawberry glaze.
Any suggestions on how to make it so it is thick and syrupy without using cornstarch or other carb type thickener ?
I’m assuming just fruit and Stevia would be watery and runny.
It’s a type of very plain seaweed that can be dissolved and added to liquids. It doesn’t have a seaweed taste to it.
If left to cool or get cold it will form a sort of jello. So it works well with desserts. I have bought it at health food stores.
Here’s a link to it in the powder form, it also comes in flakes. Someone wrote a good review.
What about some unflavoured gelatin powder made up with the juice of some defrosted raspberries (or fresh if you can get them)? It wouldn’t take a lot to get a good flavour, worth a few grams of carb. And pretty!
It would be interesting to know if you can use artificial sugars e.g. erythritol to cook with the berries, release the pectin and make a thickened jam for the cheesecake? Anyone know if it’s possible?
