Glazing

Process

• Mix sugar and pectin together.
• Heat SICOLY® purée or juice to 50°C with water, glucose and lemon juice (if necessary).
• Add little by little the sugar and pectin mix while whisking.
• Bring the mix to a boil while still whisking and boil for 10 seconds.
• Off the heat, add the citric solution when necessary.
• Leave to cool down in the fridge for 12 hours.
• Melt the glazing and use between 40 and 45°C (depending on each glazing texture) on a frozen entremets cake (-18°C).