— Desserts —

Super shiny mirrorglaze

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Want to see something sexy?

Just make this super shiny mirrorglaze and pour it over your frozen desserts… very, very, slowly… It really is mesmerizing! Deceptively simple to make, it will give your desserts and cakes a professional looking finish. Just avoid incorporating bubbles when preparing the glaze and use it when the glaze is between 29-31C (use a digital thermometer). If the glaze is too warm, it will run very thin and not coat your dessert properly. If it’s too cold, it will be thick and claggy when you pour it. Best used to cover a frozen mousse dessert or cake.

mirrorglaze parfair



mirrorglaze-marathon-cake

SHOP: gelatin powder | glucose syrup | castor sugar | sweetened condensed milk | white chocolate | americolor gel food coloring

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White Mirrorglaze – basic recipe


Ingredients

  • 2 tsp Gelatin Powder (or 3x gold leaf gelatin)
  • 50 mL Cold Water (for blooming powdered gelatin)
  • 100 g Glucose Syrup (I use Queen brand)
  • 100 g Castor Sugar
  • 50 mL Water
  • 70 g Sweetened Condensed Milk
  • 100 g White Chocolate
  • +AmeriColor GEL Food Coloring as required

Instructions

  1. Sprinkle the gelatin over the cold water, lightly mix through and set aside for 5 minutes to ‘bloom’.

  2. In a small pot on low-medium heat, bring the glucose, sugar and water to a boil and simmer for about 1 minute, or until it reaches 103C. Remove from the heat.

  3. Into a jug, place the condensed milk, white chocolate and bloomed gelatin. Pour the hot sugar mixture into the jug and set aside to rest for 5 minutes.

  4. Blitz with a hand blender, being careful not to add in too many air bubbles by keeping the head submerged. Gel colour can be added at this stage.

  5. Place clingfilm directly onto the glaze and allow to cool to 31C before using.

  6. It can also be prepared up to 2 weeks in advance and held in the fridge until required, just bring it back to 31C before using. I warm it up slowly in the microwave, stirring gently as I go and use a digital thermometer to bring it back to the right temperature.

Recipe Notes

*Can be stored frozen in an airtight container or freezer bag until required. Defrost overnight in the refridgerator, then warm for use.

UPDATE:
**100g of full cream can be substituted for the 70g condensed milk + 50g water. To do this, increase the gelatin in Step 1, to 3tsp powder, bloomed in 70g cold water (or 4 gold leaf). Add the cream in Step 2 (without the 50g water). Step 3 will only be to melt in the gelatin and white chocolate.