Glazing (neutral) gel

Ingredients

Neutral (glazing) gel

125 grams (1/2 cup) water
5 grams (1 teaspoon) pectin NH
135 grams (2/3 cup) sugar
10 grams (2 teaspoons) glucose syrup

Equipment

Medium Saucepan
A good-quality medium saucepan is key to ensuring even heat distribution. *Pro tip:* Use a saucepan with a non-stick surface to make cleaning up easier.
Digital Thermometer
Maintaining the perfect temperature is crucial for this recipe. *Hint:* Opt for a digital thermometer for accurate readings.
Fine Mesh Strainer
To achieve a smooth gel, you’ll need a fine mesh strainer. *Note:* Rinse immediately after use to prevent sugar crystallization.
Cling Film
Covering the gel correctly is important for storage. *Tip:* Use cling film to avoid any form of skin formation on the gel.

Instructions

Step 1

What is it and what is this gel for? It is used for glazing fruits and berries when decorating a cake. It makes the berries a little brighter and helps prevent them from drying out. Neutral gel is also used to create a 'leopard' effect on a mirror glaze, or you can fill raspberries with it for a beautiful look. Use neutral gel for a professional finish on your desserts!

Step 2

Mix the water with half the sugar and all the glucose syrup, then heat the mixture to 140°F (60°C). Stir continuously to avoid any lumps forming.

Step 3

Combine the pectin with the remaining sugar, then add this to the syrup. Stir until the pectin is fully dissolved, and bring the mixture to a boil. Make sure the sugar is fully dissolved before boiling.

Step 4

Remove the mixture from the heat, strain it, and cover it with cling film. Strain to remove any possible lumps for a smoother gel.

Step 5

Cool the gel completely and store it in the refrigerator. The working temperature of the neutral gel is 113-122°F (45-50°C). Keep the gel refrigerated to ensure it retains its quality.

Step 6

If you want to store the gel for longer than 2-3 days, place it in an airtight container. Avoid using wet spoons to prevent contamination.

Servings

When it comes to serving, let your creative juices flow! Here are some fun and professional ideas:

🎂 **Cake Topping:** Use the neutral gel to give a beautiful, glossy finish to your fruit-topped cakes. It's perfect for making those vibrant berries pop! 🍓.

🍮 **Dessert Cups:** Spoon it over fresh fruit in individual dessert cups for a simple yet elegant touch. 👌.

🍰 **Mirror Glaze Enhancement:** Create mesmerizing leopard spots on your mirror-glazed cakes for a show-stopping look.

🥭 **Fruit Filling:** Fill hollow fruits like raspberries or blackberries with the gel to add an unexpected but delightful juicy bite to your desserts. 😋.

Variations

Looking for **gluten-free or vegan options**? 😊 No worries, we’ve got you covered:

🌾 **Gluten-Free Variation:** This recipe is naturally gluten-free, perfect for those with sensitivities or celiac disease. Just ensure all your products, especially glucose syrup, are gluten-free certified. 👍.

🌱 **Vegan Option:** Substitute regular glucose syrup with a vegan-friendly version made from natural sources. ✅ Easy peasy!

Faq

What is the best way to store neutral glazing gel?
Store it refrigerated in an airtight container to keep it fresh for up to 2-3 days.
Can I use the gel on any type of fruit?
Yes! It works great on all kinds of fruits, giving them a beautiful, glossy finish.
How do I know when the gel is at the right temperature?
Use a digital thermometer to ensure the gel reaches a working temperature of 113-122F (45-50C).
Can the gel be reheated if it cools down too much?
Yes, gently reheat it to the desired working temperature but avoid overheating to maintain its consistency.
Can I use this gel for savory dishes?
While it's typically used for desserts, some chefs do use it to add a shiny finish to savory dishes, particularly in molecular gastronomy.
How do I achieve the "leopard" effect on a mirror glaze?
Apply the neutral gel in small dots over the mirror glaze and use a skewer to create swirling patterns for a stunning effect.