Neutral glaze requires NH pectin. This lemon pectin and apple pectin will not work here at all. It cannot be reheated, which is necessary to reapply the glaze. After all, such glaze can be stored in the refrigerator for up to six months. So you don't have to do it every time you need it.
Main Ingredient: Sugar
- Water - 250 Grams
- Sugar - 265 Grams
- Pectin NH - 10 Grams
- Glucose - 20 Grams (syrup)
How to make Neutral Icing
Prepare all the ingredients you need to make the neutral frosting.
Pour water into a saucepan, add 200 grams of sugar. Stir and put on low heat.
Mix the rest of the sugar with the pectin.
Heat the water to 60 degrees.
Stir in a mixture of sugar and pectin.
Bring the sugar to a boil and dissolve, and add the frosting.
Simmer for 3-5 minutes.
Remove from heat and strain through a fine sieve.
Cool until warm and cover whatever you want. For example, fruits.
Pour the neutral frosting into a clean, dry jar, close the lid, and store in a cool place. Just warm up the glaze to a temperature of 45-50 degrees before use.