- 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).