Neutral Mirror glaze, Alain Lambert.
For desserts, mousses, Bavarian, ice cream and fruit pies.
Composition : Sugar, water, glucose syrup, gelling agent : pectin, acidifier : citric acid.
Preparation : Ready to use. Heat to 45-50°C (113-122°F) in double boiler or by microwave in defrost mode. Once the glaze flows from a spoon, pour onto the cake (no frost), if not frozen, use an icing spatula to smooth and to remove any excess. Suitable for freezing and deep freezing.
Storage : Keep in cool dry place, away from light (10-25°C / 50-77°F). After opening, cover or seal remaining product and keep refrigerated.