100g Water
30g Caster sugar (1)
20g Glucose
4g Pectin NH (you can find it on Amazon or Special Ingredients)
5g Powder sugar (2)
2g Lemon juice
In a saucepan add water, liquid glucose and caster sugar (1).
Mix together the powder sugar (2) and the pectin (this will prevent from having lumps with incorporating with the water).
Heat the mixture and once the sugar and glucose dissolve, add powder sugar (2) and pectin in multiple steps.
Mix and cook the glaze to 103°C. Once cooked take the pan off heat, add the lemon juice and mix.
Strain the mixture and use when it reaches 30°C. Note that you can let it rest overnight in the fridge and use the day after or even after some days. You can melt the glaze either in a pot or in microwave.
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