This Neutral Glaze is perfect for cold-glazing fruit tarts and as a base for shiny mirror glazes. Colored with gel food coloring, it can also be drizzled over another glaze to create a beautiful spiderweb effect. The recipe is quick and easy!
kg of glaze
Pastry Basics
Equipment
- Saucepan
Ingredients
- 250 gr Water
- 190 gr Granulated sugar
- 580 gr Glucose syrup
- 4 gr Pectin (Rapid Set type)
- 2 gr Citric acid (powder)
Instructions
- Mix the sugar with the pectin. Pour into the water, add the glucose syrup, and bring to a boil.
- Remove from the heat and add the citric acid. Stir well, strain, and transfer to an airtight jar.
- Refrigerate before using.
Nutrition
Serving: 100g | Calories: 2581kcal | Carbohydrates: 604g | Protein: 36g | Fiber: 0,1g | Sugar: 603g
10 comments about “Gelatina Neutra a freddo”
Dove posso trovare la pectina e l’acido citrico????
Ciao Anna,
Ecco il link:
Acido Citrico
Gelatina in Polvere
A presto!