A neutral glaze used to glaze fruit and make desserts shiny and beautiful !
About this recipe
Neutral Glazing is used to coat fruit served on desserts in order to preserve them, or to make a dessert shiny
1. Bloom the Gelatin (3.2 Gelatin Sheets) in cold water (with ice cubes in summer)
2. Pour onto a saucepan: the Water (4 Tablespoons or 50 g), the Glucose syrup (½ Cup or 150 g) and the Sugar (½ Cup or 100 g)
3. Cook on medium/high heat
Glucose Syrup
Scanpan Saucepan
Calphalon Nonstick Sauce Pan
4. Cook until the temperature reaches 220 °F / 105 °C
Digital Laser Infrared Thermometer
Matfer Pocket Digital Thermometer
5. Pour the Lemon Juice (1 Tablespoon or 15 g) and cook only a few seconds
6. Benefit of Lemon Juice: Its acidity prevents the recrystallization of sugar in the syrup, which makes it possible to obtain a smooth and glossy glaze, without grains
7. Remove from heat and squeeze the bloomed (softened) sheets of Gelatin (3.2 Gelatin Sheets)
8. Place into the saucepan and stir with a rubber spatula
KitchenAid Silicone Spatula Set
Le Creuset Silicone Spatula
9. Pour into a clean bowl, through a strainer
10. Wrap airtight
11. Let cool down at room temperature
12. Place in the fridge
Can be stored a few days, well wrapped with plastic wrap
Simple to do, and much better than the industrial glazes !
To use, heat between 85 °F / 30 °C and 105 °F / 40 °C (microwave or doubleboiler) and glaze your dessertds