Neutral Gelatin Glaze
Calories: 4
Adjust Servings Here: 4 servings
Description
If you want to elevate your dessert game, you must know how to make a clear gelatin or neutral glaze from scratch. Whether you're using it to glaze fruit tarts or to add shine to your cakes, pastries, or entremets your desserts will look and taste amazing. So don't be afraid to try it and take your baking skills to the next level!
Ingredients
Neutral glaze with gelatin
- 8 grams (4 leaves) Gelatin 4 leaves soaked in 1 cup water or powder in 1/4 cup water
- 100 g (½ cups) Sugar
- 150 g (½ cups) Light corn syrup
- 50 g (¼ cups) Water
- 15 g (1 tbsp) Lemon juice or (¼ cup orange or strawberry)
Neutral glaze without gelatin
- ½ cup (½ cup) Water
- 1 tsp Agar agar
- 2 tbsp Sugar
- 2 tbsp Lemon juice or ¼ cup fruit puree
Instructions
Neutral glaze with gelatin
- Gelatin - Soak the gelatin leaves in cold water in a small bowl. Allow it to bloom for about 5 minutes until it becomes soft and spongy.8 grams Gelatin
- Boil - Add sugar, water, and light corn syrup in a saucepan over medium heat until it dissolves completely. Keep stirring until the mixture comes to about 105℃100 g Sugar , 150 g Light corn syrup, 50 g Water
- Gelatin - Remove the saucepan from the heat and add the bloomed gelatin and lemon juice. Stir well until the gelatin is fully dissolved and incorporated into the liquid. Make sure there are no lumps.15 g Lemon juice
- Strain - Pass the glaze through a sieve and cover it with plastic wrap in a bowl to prevent skin from forming a surface. Pro tip - Straining will remove any lumps.
- Cool - Let the glaze mixture cool slightly at room temperature. Once the glaze has cooled down, it should be slightly thickened but still pourable. Best temperature to use is 28 - 40℃Pro tip - If it has become too thick, gently warm it over low heat, stirring continuously until it reaches the desired consistency.
- Glaze - Pour the neutral gelatin glaze over your dessert, ensuring even coverage. You can use a spoon or a brush to spread the glaze evenly, if needed.Pro tip - you can also add food gel to dye the neutral glaze or add fruit puree to make a fruit-flavored glaze.
- Set - Allow the glaze to set at room temperature or place the dessert in the refrigerator to speed up the process. The glaze will solidify and create a glossy finish on your dessert.
Neutral glaze without gelatin
- Soak - Combine the water, lemon juice, and agar agar powder in a small saucepan. Let it sit for about 5 minutes to allow the agar-agar to hydrate.½ cup Water, 1 tsp Agar agar, 2 tbsp Sugar, 2 tbsp Lemon juice
- Boil - Heat the saucepan over medium heat and stir continuously until it boils. Reduce the heat to low and simmer for 2-3 minutes, stirring occasionally, until the agar agar is completely dissolved.
- Cool - Remove the saucepan from the heat and let the glaze cool slightly. It should thicken as it cools but remains pourable.
- Glaze - Once the glaze has reached a suitable consistency, pour it over your dessert or use a spoon or brush to spread it evenly.
- Store - Allow the glaze to set at room temperature or refrigerate the dessert to speed up the process. The glaze will solidify and create a glossy finish.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen