Create a beautiful, shimmering, transparent coating for your cakes and desserts.

This coating is not only important for its beauty but also protects your dessert from drying out. Make sure to apply the coating only to a frozen surface; otherwise, it will run off.

You can even color it with powder or gel food coloring to get a beautiful, transparent yet colorful coating.

Use it at approximately 30 degrees Celsius.

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Neutral Glaze

580g water
550g sugar
135g glucose
85g sugar + 20g citrus pectin (NH pectin)
3 sheets gelatin

Mix the sugar with the pectin.

Soak the gelatin sheets in ice-cold water.

Pour the water into a saucepan and start heating.

Add the granulated sugar.

Stir until dissolved.

Add the sugar-pectin mixture while continuously stirring.

Add the glucose.

Boil until it reaches 103°C.

Add the squeezed gelatin.

Strain into a clean container and cover with cling film.

Cool down.

Use at approximately 30°C.

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