Preparation

• Whisk together the NH pectin and sugar.
  
• Heat the cream, sugar, glucose, and water in a saucepan to 40°C.
• Add the pectin-sugar mixture to the warm cream, then bring to a boil until it reaches 102°C.
  
• Remove from the heat.
• Pour the hot mixture over the white chocolate and food coloring, then blend with an immersion blender until smooth.
  
• Blend carefully to avoid incorporating air and creating bubbles.
• Transfer to a container.
• Cover the surface directly with plastic wrap.
  
• Use the glaze at 35 to 40°C.
  
• Refrigerate until needed.
• Reheat before using.