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To make the glaze: If you’re using frozen berry purée thaw it first, then stir to recombine any standing liquid. If the purée includes seeds, strain them out. If using fresh purée, strain it to remove the seeds.
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In a medium heat-proof bowl, sprinkle both packets of gelatin at the same time over the bowl of cold water and quickly stir to combine; it will gradually soften (“bloom”). Set it aside.
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In a medium saucepan set over medium-low heat, mix the purée with the heavy cream or coconut milk, sugar, and corn syrup.
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Cook, stirring occasionally, until the mixture boils, the sugar has fully dissolved, and the temperature reaches 215°F.
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Turn off the heat and pour the hot fruit mixture over the bloomed gelatin. Stir gently with a spatula or whisk until the gelatin melts and dissolves.
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Pour the mixture through a fine-mesh strainer into a bowl or large liquid measuring cup. Let it cool at room temperature (stirring occasionally to prevent a skin from forming) for about an hour, until it measures 90°F on a digital thermometer. To cool the glaze more quickly, set the bowl over an ice bath. Stir constantly while monitoring its temperature to prevent the edges from getting lumpy.
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Once the glaze is between 85°F to 88°F, use it immediately; or continue cooling to room temperature, then pour it into an airtight container. Refrigerate for up to two weeks before using; or freeze for up to a month.
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To glaze a cake: Start with a frosted, thoroughly chilled cake. Set the cake onto a wire rack over a half-sheet pan lined with parchment (to catch the drips). Note: Timing is important here: don't remove the cake from the freezer until just before it's glazed. Removing it too early may cause condensation, which in turn can cause the glaze to slide off.
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Pour the 85°F to 88°F glaze over the cake, starting in the center and slowly moving outward in a circular motion. Stop pouring once the sides of the cake are fully covered; the glaze will set up very quickly.
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Run a hot knife or offset spatula around the bottom edge of the cake to release it from the rack and transfer it to a serving plate or cake stand.
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The cake will be at its best if it rests at room temperature for two to three hours before serving. Or refrigerate it overnight, well covered; then bring it to room temperature and serve the following day.
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If your glaze has been refrigerated or frozen: Reheat the glaze over medium heat on the stovetop, stirring frequently, until smooth. Or reheat in the microwave in 20- to 30-second bursts, stirring with a spatula between bursts; avoid using a whisk, as you don’t want to incorporate any air. Let the glaze cool at room temperature, stirring occasionally, until it reaches 90°F.
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Immediately pour the glaze over cold cake, cupcakes, fruit bars (like our Raspberry-Lime Rickey Bars), or a mousse dessert.
