Ingredients
- 200 ml sugar water
- 4 g gelatin
- 1 tbsp lemon juice
Instructions
- Soak the gelatin leaves in cold water for about 5 minutes until soft.
- In a saucepan, gently heat the sugar water and add the lemon juice.
- Squeeze the soaked gelatin leaves to remove excess water and add them to the hot mixture. Stir well until the gelatin is completely dissolved.
- Let the cover jelly cool to room temperature. Stir occasionally to prevent a skin from forming.
- When the jelly begins to thicken but is still liquid, brush the desired pastry or fruit with it for a nice sheen and protection from drying out.
Tips
- For a vegetarian version, you can use agar agar or pectin.
- You can add additional flavors for extra taste or according to the application.
- You can also simply use apricot jelly (or other) and add some (sugar) water.
- Covering jelly should not be applied to warm cakes or the texture will be lost.
