A high-gloss, plant-based dessert glaze with the brilliance of a mirror glaze and a soft finish.

A Versatile Modern Dessert Glaze

A beautifully finished glaze can transform the appearance of a dessert, adding shine, colour and a professional finish while protecting the surface beneath. Whether coating entremets, mousse cakes, frozen desserts or plated pâtisserie, a good glaze should flow evenly, set consistently and remain attractive throughout service.

This recipe uses UltraGel 5 to create a versatile plant-based glaze that delivers the visual impact of a traditional mirror glaze while setting with the softer characteristics of a classic nappage. The neutral base can be coloured and flavoured to suit almost any dessert, making it an adaptable foundation for everything from vibrant fruit glazes to rich chocolate or caramel finishes.

Why Use UltraGel 5?

Traditional mirror glazes rely on gelatine to create their characteristic shine and viscosity. While highly effective, gelatine is animal-derived, making it unsuitable for vegetarian and vegan desserts.

UltraGel 5 provides a plant-based alternative that delivers the same high-gloss finish while allowing chefs to produce desserts suitable for a wider range of dietary requirements. It creates a stable glaze that pours smoothly, coats evenly and sets reliably without the need for animal-derived ingredients.

Once set, the glaze develops a finish that sits somewhere between a traditional mirror glaze and a classic nappage. Rather than forming a firm, jelly-like coating, it remains soft, flexible and lightly tacky, helping it cling beautifully to desserts while maintaining an elegant, polished shine.

Stability & Performance

Once cooled, the glaze pours smoothly over chilled or frozen desserts, creating an even coating with minimal effort. Because the final consistency is adjusted simply by adding water, the glaze can easily be tailored for different applications without reheating, allowing chefs to achieve anything from a thicker decorative coating to a lighter finishing glaze.

Its smooth flow, stable structure and high-gloss finish make it particularly well suited to modern pastry work where consistency and presentation are essential.

Cake Glaze Recipe

Ingredients

Method

In a pan, heat the water, keeping it above 85°C.    

In a separate bowl, mix the UltraGel 5 and 20g of the sugar.  

Disperse the powder mix in the pan of hot water, bringing to the boil and whisking well for 1 to 2 minutes, to activate the UltraGel 5. 

Add the remaining sugar and the glucose syrup to the UltraGel mix and boil over a low heat for 5 minutes, stirring frequently to prevent the sugar from caramelising or burning.  

Allow to cool down to 60–65°C.   

Add the sodium citrate, citric acid, flavours and colours to the cooled solution. 

Allow to cool at room temperature (20–25°C) for at least 24 hours for optimum performance.  

To decorate   

Weigh out the desired amount of glaze and stir until a honey-like consistency is achieved. 

Add 10% of room temperature water and stir evenly until a homogeneous free-flowing solution is achieved. No heating is necessary. The amount of water added depends on the desired consistency for the glaze.  

Pour the glaze solution onto the cake until all sides are covered evenly. Let the cake stand for about 15 minutes to allow the Glaze to settle and set. 

Notes 

To achieve the correct texture and setting properties, UltraGel 5 must be added to a liquid heated above 85°C and then boiled for 1-2 minutes to fully activate its setting properties. 

UltraGel 5 is first mixed with sugar as this helps the powder disperse evenly and prevents lumps from forming. 

Looking for a complete dessert? This glaze has been developed to pair perfectly with our Plant-Based Fruit Mousse, creating a refined vegan dessert with a beautifully glossy finish.