After making our banana glaze on our banana bread doughnuts I was intrigued by the viscosity, structure and creamy texture. It appeared that the pectin in the bananas was giving me extremely appealing results in the glaze. I wondered if I created a glaze, using LM pectin and milk, if I could reproduce the texture and look. I set about tinkering in the kitchen, relying on our work with the calcium dependent pectin to create a gel in the glaze system. We tested the first glaze: milk, cream, sugar, vanilla, LM pectin, salt and powdered sugar on Aki's newest chocolate-einkorn cake. The combination of the creamy glaze on the moist tender cake was addictive. And the pectin structured glaze is set to make an appearance in Doughnutland soon.
Years Past
April 21, 2009
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