I really enjoy everything I've received from KA, and this piece about glazing is the first time I've had a chance to ask a question on my problem. I've used the apple jelly, apricot, and honey-lime glace for years but I have the same problem most of the time, I use a shortbread and nut crust (pre baked) with a cream cheese and mascarprone with grated orange filling. But the glace always seems wet and doesn't gel, it also weeps into the filling, yes I do use a combination of cut and whole fruits. Should I put some gelatin into my filling to make it firmer ? This dessert is really beautiful and is always requested for summer picnics. Can you help me?

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