Mirror Glaze
- Caster Sugar 150g
- Gelatine Leaf Bronze 2
- Water 150g
- White Chocolate 80g
- Condense Milk 100g
- Glucose 100g
- Valrhona Glaze 50g
Mirror Glaze
Ingredients
Method
Making The Glaze
First start by adding the water, glucose and sugar to a pan and place on the heat to boil.
Next add your gelatine to cold water so it’s covering the leafs. Remove from water when soft and squeeze out any excess water, add to boiling sugar.
Then add the Valrhona glaze and stir until all is melted.
Next pour the hot liquid over the white chocolate and condense milk and blitz, also now is the time to add your desired food colouring.
Once you have your colour your happy with strain and leave to cool. You must use the glaze at 25-28° and glaze over frozen cakes!
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