Today I will show you how to make a neutral mirror glaze. With this recipe you can give a final touch of glitter to your pastry creations!
To make the neutral mirror glaze first swell the gelatin in cold water.
Then bring to a boil the water and the sugar to make a syrup. Let the syrup cool down to 140°F and add the gelatin.
Next, let the preparation get cold and harden. To use the glaze, make it fluid in the microwave and brush the cake with it. The remaining glaze can be kept in the fridge for several days.
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Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glass bowls
- Portable hob
- Silicone baking mat
- Baking tray
- Pastry brush
- Small saucepan
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Ingredients
Directions
To make the neutral mirror glaze first swell the gelatin in cold water.
Then bring to a boil the water and the sugar to make a syrup. Let the syrup cool down to 140°F and add the gelatin.
Next, let the preparation get cold and harden. To use the glaze, make it fluid in the microwave and brush the cake with it. The remaining glaze can be kept in the fridge for several days.
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glass bowls
- Portable hob
- Silicone baking mat
- Baking tray
- Pastry brush
- Small saucepan
Image gallery:
Thank you! Very instructive and easy to follow. I have been looking for this for such a long time. Thank you
I am glad it helped you! 🙂
can thids be used on other things like fondant icing ?
Hi. I only use it on fruit tarts, or to make fruits look shinier. Thx for asking!
Thanks for great post! Can gelatin be substituted with agar?
Thank you! 🙂 Yes, I think you can. I would try with 1 g of agar-agar for every 3 sheets of gelatin, for every 1/2 sachet of powdered gelatin or for every 5 Grams of gelatin.
hiya would this set like a jelly as I want to adapt it to top a Jaconde filled with mousse
Hi! I would recommend it to brush fruits on a tart for example or to give the top of a cake more shine, like on a pear frangipane tart.