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.
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