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Glaze based on fruit

Glazing can be done in many ways. One of those ways is to use fruit as a base.

Ingredients

140gWater
15gPectin
75mlCream
150gVending machine sugar
155gglucose syrup
475gRaspberry purée

Preparation

  1. Mix the pectin well with the sugar, otherwise it will not dissolve properly.
  2. Bring the raspberry purée with water, cream, and glucose to a boil.
  3. Add the pectin-sugar mixture, mix, and let dissolve well.
  4. Let it boil briefly.
  5. Strain the mixture and cool down.
  6. Use at about 35°C over a well-frozen dessert (cake).