Miroir de fruits aux agrumes

07:55 Mar 21, 2021 

This idea of the mirror refers more to the glaçage than nappage. The difference is that glaçage goes hard whereas nappage is soft. It can be coloured and flavoured. This type of icing does not really exist in the UK.

11:53 Mar 20, 2021 

In the 1950s in the US, fruit salads in jelly were all the rage:
https://clickamericana.com/recipes/dessert-recipes/fabulous-...
(and other things in jelly)
https://www.pinterest.es/pin/300826450082155568/

(nice pun SafeTex!)

11:06 Mar 20, 2021 

Jelly good if you'll excuse the pun

18:34 Mar 19, 2021 

It is a jelly! Thank you very much one and all, particularly Shilpa. This is the idea, I proposed.

Kind regards,

Sara

10:14 Mar 19, 2021 

Yes, actually a jelly would make more sense in this case. It doesn't mention "glaze" in the French and mirror glazes usually go on the top of a cake. Will be interested to see what the client says!

08:23 Mar 19, 2021 

I also doubt this refers to a mirror glaze on a cake as it is above all a fruit salad. I would tend to think, like Shilpa, it is fruit set in jelly. But it is just a guess. I would be safer if you could get confirmation with the client.

07:46 Mar 19, 2021 

No pictures, sadly. There are a number of references on the Internet but from the source, I was not sure I could assume it would be part of a cake. Echoing Althea, I suppose I was caught up with the thought that a reinvented fruit salad might entail something more dramatic or 'out there'. Thank you very much for helping me out. I will make my proposal based on the responses and see what the client thinks. Thank you, Sara.

23:17 Mar 18, 2021 

I originally thought that, rather than a glaze, it would be more like the layer that you get on top of a bavarois like this https://www.cuisineactuelle.fr/recettes/bavarois-aux-framboi...
I then found this https://www.cuisinedaubery.com/recipe/tarte-miroir-fruits/

I don't think you would call it a reinvented fruit salad if its just some bits of fruit with a glaze over it!

18:32 Mar 18, 2021 

There is no way you can safely make a guess at this. FWIW, the first thing that came to mind for me was pieces of fruit (Une salade de fruits revisitée) in a clear fruit juice reduction jelly - the "mirror".

17:59 Mar 18, 2021 

I used to do an awful lot of menu translations for a French château, and the chef would provide photos of the finished product when I was struggling. My experience is that unless the term is a standard one, then hazarding a guess is quite impossible and in any case probably not productive! A lot of the dishes were one-offs, so not any standard "dish", but having photos allowed one to come up with a suitable name/description myself. Hope this makes sense!