|By linda on Monday, July 10, 2000 - 04:03 pm: Edit|
i am looking for a recipe to make a clear gel glaze for mousse cakes from scratch,rather than buying a neutral glaze ready made. some one told me there is a clear glaze made from water+sugar+pectin, that they call a cold process glaze.
any ideas on that recipe?
|By quartet on Tuesday, July 11, 2000 - 11:59 am: Edit|
I just made a pectin glaze with Pomona Universal Pectin. I'm experimenting with quantities still and doing this on a home use scale. I adapted Herme's recipe in his La Patisserie, using some lemon and orange zests to add flavor. I can't remember how much sugar I put in, but the pectin was about 1ts per cup of water. I know this doesn't help much, so the basic answer is pick up some store bought pectin and experiment. Mine came out real well and did a nice job glazing a fig tart. The recipe also makes a good bit of glaze that you can store in the fridge. It solidifies like jelly. I don't know about the cold process. I boiled the water with the sugar and the pectin and steeped it with the zests. Good luck. It's easy.
|By linda on Wednesday, July 12, 2000 - 03:12 pm: Edit|
i have a recipe that calls for sugar+water+pectin.and after cooking you add some drops of tartaric acid.then the glaze starts to set.the problem is that it sets quite fast ,and i can`t use it after it sets.i tried to remelt it but it stays lumpy.any ideas on keeping a pectin glaze from setting befor glazing? or to prolong the work
|By PattiG on Monday, May 28, 2001 - 09:37 am: Edit|
I am a first year caterer and am looking for ways to keep my yeast rolls high and fluffy while transporting to the event, without humidity attacking them in the Florida heat.