Gelatin
A very simple but super necessary preparation in pastry. The gelatine for glazing the fruit that we use on desserts, such as a simple custard and strawberry tart, allows us to preserve fresh fruit for several days, and also makes the dessert more beautiful and appetizing as it makes it nice and shiny.
Very easy and quick to prepare. Only precaution: as always for agar agar we recommend using a precision scale because 1 gram can make a difference and a traditional kitchen scale is not able to weigh just 3 grams.
Why use agar and not, for example, starch? Because this way we can use the gelatin multiple times; simply microwave it to dissolve the agar a little.
Procedure
In a small saucepan, weigh the water and add the agar agar.
Blend with an immersion blender to dissolve well.
Move the saucepan to the stove and bring to the boil over a medium-low heat, stirring with a whisk to activate the agar agar.
Once it boils, remove the pan and pour the mixture into a jug, cover with plastic wrap, and let it set in the refrigerator for a few hours. It will become very hard and compact.
Then take the jug, remove the film, blend with the immersion blender and heat in the microwave to around 40-42˚C.
Use at this temperature to glaze fruit using a brush.
