In a nutshell, pectin is essentially a protein. In fact, it is from animal bones, animal skin or fish skin extracted from the "collagen", so also known as "fish glue" or "gelatin". It is widely used in mousse, jelly and pudding desserts. There are two kinds of gelatin powder and gelatin flakes.

The use of both is not too different. It's probably just a matter of soaking the custard powder or custard tablets in cool water first, and then slowly heating them until they melt, then adding them to the ingredients that need to be solidified as needed.

Pectin: directly used in mousse, fruit pie, cheesecake surface

Source: similar to the jelly powder, but also an easy to use reprocessed products. The main ingredient is "sugar + water + to thickening agent (agar, pectin, etc.) based on a variety of upgrading food additives". It seems that although it is called mirror pectin, the gel inside is often more than just "pectin".

Use: do mousse cake, fruit pie, cream cake or cheesecake, brush a layer of mirror pectin on the surface, both fixed fruit and other decorative ingredients, and moisturizing the effect of color protection, of course, but also for the surface of the pastries, "beauty", to bring a layer of attractive luster, such as mirrors, so desserts face value, better, more appetizing. The product is also a great way to make the desserts look better and more appetizing.

Use: Solid at room temperature, gently stirred to soften into a flowing gelatinous liquid, or add an appropriate amount of fruit juice to help flavor the mix. Brush onto the surface of the pastry before it solidifies.

If you don't have ready-made mirror pectin, you can make your own by mixing jelly or jam with water and heating it in the microwave until it melts.

Overall, different gel has different characteristics, there is no one gel can "rule the world", the use of or according to the dessert to be made and their own plans to choose the required coagulant.